¼ cup cornstarch
1 can (12 oz.) frozen apple juice concentrate, thawed
2 cups fresh blackberries, divided
5 medium nectarines, peeled and coarsely chopped
1 reduced-fat graham cracker crust
In a small saucepan, mix cornstarch and apple juice concentrate until smooth.
Bring to a boil.
Add ½ cup blackberries; cook and stir 2 minutes or until thickened.
Remove from heat.
In a large bowl, toss nectarines with remaining blackberries; transfer to crust.
Pour apple juice mixture over fruit (crust will be full).
Refrigerate, covered, 8 hours or overnight.
If desired, serve with whipped topping.