About 4 cups fresh blackberries
2 Tablespoons sugar
2 Tablespoons cornstarch
Juice from blackberries
3 tablespoons butter, softened
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1 teaspoon almond extract or vanilla
Heat oven to 375°F. Spray ramekins with cooking spray. Place blackberries in ramekins. Sprinkle sugar, cornstarch, and blackberry juice over berries; mix lightly with spoon until coated. Dot top with butter.
Mix topping ingredients with spoon until soft dough forms. With hands, shape golf ball-sized balls of dough into 1/4-inch-thick disks. Place disks over blackberries, covering most of the top. (With any remaining dough, make and bake cookies.)
Bake 18 to 20 minutes or until topping is golden brown. Cool 10 to 15 minutes before serving.
Top with ice cream and enjoy!