I couldn’t get sours this weekend (Well, I could have, but only U-pick, and I had to work). So I ended up with sweets, and they make a passable pie but…
So I did this, instead:
It actually works with pretty much any fresh fruit except apples (which I probably wouldn’t thicken with clearjel). I only use the almond with stone fruits.
In hindsight, I ought to have sprinkled some chopped or slivered almonds on top. I usually go with pecans for blackberries.