Blackberry Cobbler

Preheat oven to 375 degrees F.

To prepare filling, drain thawed blackberries in a colander set over a bowl to catch the juices. Transfer juices to a small saucepan and simmer over medium heat until liquid becomes syrup consistency, about 10 minutes. Allow to cool slightly.

Combine sugar, cornstarch, and salt in a large bowl. Add blackberries and toss gently to coat; add lemon zest, lemon juice and syrup and mix to combine. Transfer to 9-inch deep dish pie plate, place pie plate on parchment-lined sheet pan, and bake 30 minutes or until filling is hot and bubbling around edges.

To prepare biscuit topping, whisk baking mix and 1/4 cup sugar in a large bowl to combine.

In small bowl, whisk melted butter, buttermilk and vanilla until well combined.

In second small bowl, mix 2 teaspoons sugar with ground nutmeg; set aside.

Remove filling from oven and increase oven temperature to 425 degrees F.

Add reserved wet ingredients to dry ingredients; stir gently until just combined. Divide dough into 8 equal pieces and drop pieces evenly over hot berry filling, leaving at least 1/2 inch space between.

Sprinkle dough with reserved sugar/nutmeg mixture and bake until filling is bubbling and biscuits are golden brown and cooked through, about 20 minutes.