Description
A delightful glossy filling made from fresh blackberries, perfect for pies, tarts, or as a topping for pancakes and waffles.
Ingredients
Scale
- 6 cups fresh blackberries (or frozen)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 cup water
Instructions
- Whisk together the granulated sugar, cornstarch, and cinnamon until no lumps remain.
- Stir in the water and lemon juice until the mixture forms a smooth paste.
- Add the blackberries and lemon zest to the saucepan, tossing gently to coat the berries in the sugar mixture.
- Place the pan over medium heat and bring to a gentle simmer, stirring frequently but carefully to keep some berries whole.
- Continue to cook for 3-5 minutes once the liquid has thickened and turned from cloudy to a glossy, translucent deep purple.
- Remove from heat and let the blackberry pie filling cool completely before using in a pie or storing in the refrigerator.
Notes
Store in an airtight container in the refrigerator for up to one week or freeze for up to six months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 30g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 1g
- Cholesterol: 0mg
Keywords: blackberry pie filling, dessert, fruit topping, berry filling