Yield: 6-8 servings.
1 tablespoon + 6 tablespoons salted butter
1 large egg
1¼ cups all-purpose flour
1¼ cups + 2 tablespoons sugar
4 cups frozen or fresh blackberries
1 tablespoon fresh lemon juice
Vanilla ice cream or whipped cream (optional)
Preheat oven to 375°.
Grease an 8 x 8-inch pan with 1 tablespoon of butter. In a separate bowl, combine the egg, flour, and 1¼ cups of sugar until the mixture resembles a coarse meal. Add ¼ cup of the flour mixture to the bottom of the pan. Pour in the blackberries and sprinkle the lemon juice on top. Spread the remaining flour mixture evenly over the blackberries. Melt 6 tablespoons of butter and pour on top. Sprinkle 2 tablespoons of sugar on top.
Bake for 40 minutes, or until crust is golden brown. Let sit for 10 minutes before serving.
Serve in individual ramekins and top with vanilla ice cream or whipped cream (optional).
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
