Recipes

* 4 cups fresh blackberries * 3/4 cup light brown sugar, divided * 1 teaspoon self-rising flour, plus 1/2 cup * 2 tablespoons butter, plus 1 cup * 2/3 cup white stone-ground cornmeal * Pinch salt Directions Preheat the oven to 375 degrees F. Combine the blackberries, 1/4 cup sugar and 1 teaspoon of flour in a mixing bowl. Allow it to sit until the berries begin to soften and juices flow, about 3 to 5 minutes. Meanwhile, grease 6 (8-ounce) ramekins using 2 tablespoons butter and arrange them on a baking sheet. Divide the berries among the ramekins. Cut 1 cup of butter into cubes and freeze. In a bowl, combine the remaining 1/2 cup sugar, remaining 1/2 cup of flour, the cornmeal and the salt. Cut in the butter with a fork to make a pea-like texture and sprinkle it on top of the berries in the ramekins. Bake until the berries bubble and the topping is baked to a light golden color, approximately 25 to 30 minutes.