A homely, but intensely flavored, blackberry dessert which does a good job of softening the crunchy bits.


Wash the blackberries and drain. In a small saucepan (lid ajar), cook blackberries in water for 5 minutes. Meanwhile combine the sugar, cornstarch, and salt in a large custard cup.

Add sugar mixture to blackberries and stir until thickened and translucent. Cook another 5 minutes, stirring occasionally to keep the mixture from sticking.

Remove from heat and add lemon juice. Let sit for 5 minutes.

Serve with thick cream to swirl in.

Serves 2

Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952 (modified)