The sun-warmed air, the gentle hum of insects, the sweet scent of ripe berries—these are the sensory markers of endless summer days spent in the blackberry patch. With sun-kissed skin and sticky fingers, I’d lose myself in the brambles, time slipping away as I filled my pail with nature’s candy. The world was simpler then, a tapestry woven with laughter, scraped knees, and the pure joy of discovery. The taste of those sun-warmed berries is a portal back to those carefree days, a nostalgic reminder of summers gone by.
Blackberries are typically most abundant in July and August. This is when they are at their peak ripeness and sweetness. However, the exact timing can vary slightly depending on your location and the specific climate conditions.
End of Summer Blackberry Cobbler Recipe
Ingredients:
For the filling:
4 cups fresh blackberries
1. Blackberry Crisp Recipe – Allrecipes
www.allrecipes.com
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
For the crumble topping:
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare the filling: In a large bowl, combine blackberries, sugar, cornstarch, and lemon juice. Toss gently to coat.
- Prepare the crumble topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs
- Assemble the crumble: Pour the blackberry filling into a 9-inch square baking dish. Sprinkle the crumble topping evenly over the berries.
- Bake: Bake for 35-40 minutes, or until the topping is golden brown and the berries are bubbling.
- Serve: Let cool slightly before serving.
