Sugar
1 tbsp. cornstarch
1 c. hot water
3 c. blackberries
1/2 tbsp. butter
1/2 tsp. cinnamon
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1/2 c. milk
Heavy cream (optional)

In saucepan combine 3/4 cup sugar and the cornstarch until well blended. Gradually add water and cook while stirring until boiling; boil 1 minute. Add blackberries. Pour into greased 1 1/2 quart casserole, dot with butter, and sprinkle with cinnamon.