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
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.