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.
Always taste a berry from batch that you plan to cook. Adjust the recipes for the sweet level of the berries. A quick FIX of a squeeze of lemon or lime juice can balance out the berries if they have already been sugared. The juice of 1 lime is a great ingredient to toss into the berries while macerating if you have it. I love blackberries in this dish for their balance of sweet and tart. Raspberries are great if you want it even sweeter and stone fruits, such as peaches, plums or nectarines are a fantastic twist as well. Brown sugar adds a deeper flavor than white (molasses point here). Go for dark brown sugar if you want to take that a step further. Try substituting ground almonds or hazelnuts for the cornmeal as a great flavor variation.
Recipe courtesy of Claire Robinson, 2010