For topping: 1 stick unsalted butter 1/4 cup packed gf brown sugar 1/2 cup white sugar 3/4 cup gf flour* 1/2 teaspoon baking powder 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 cup chopped pecans
For filling: 1/4 cup gf flour Pinch of salt 3/4 cup packed brown sugar 4 heaping cups of fresh or frozen blackberries 1-1/2 teaspoons vanilla 1 Tablespoon lemon zest 1 Tablespoon Chambord
For topping: Place the butter and sugars in a medium bowl and beat with an electric mixer until light and fluffy. Reduce speed to medium and mix in flour, baking powder, cinnamon and ginger until crumbly. Blend in nuts and set aside. Preheat oven to 350 degrees F. Butter a 9" pie dish. In a large bowl, combine and mix flour, salt and brown sugar. Add blackberries, vanilla, lemon zest and Chambord and toss well. Pour into the pie dish. Crumble the topping over top. Bake for 40 minutes or until the blackberries are bubbling along the edges of the dish. Serve warm or room temperature with gf vanilla ice cream.