Cobble Topped Blackberries

• 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

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

fresh blackberries, light brown sugar, flour, butter, white stoneground cornmeal, salt

Taken from www.foodnetwork.com/recipes/claire-robinson/cobble-topped-blackberries-recipe.html (may not work)