It’s blackberry season. Here, at the sunny end of summer, we don’t have to worry about supplies of ripe blackberries running out, at least for a few weeks. As in many locations throughout the United States, particularly the north, blackberries hit the peak of their season in late July and last through early autumn.
blackberry cobbler
The blackberry, a delicious, healthy berry that’s been part of the human diet for thousands of years, loves Finn Hill.
Although blackberry-picking is apparently illegal in the city of Seattle in city parks, where it’s regulated as a food product, accordion to the Belltown Messenger, there seems to be no such law in Kirkland. Some blackberries (such as the invasive Himalayan variety) are classified as noxious weeds, according to King County’s “blackberry page.” Do check to make sure they’ve not been sprayed by pesticides. http://www.kingcounty.gov/environment/animalsAndPlants/noxious-weeds/weed-identification/blackberry.aspx
Inspired by a local gourmet baker-in-training Erica, the niece of a friend and neighbor Sandra Salazar, founder of Outrageous Offerings baked goods, posted below are some recipes for blackberry pie.
Here’s a recipe courtesy of Sur La Table, where Erica took a course for teenagers: http://www.surlatable.com/product/REC-163160/Lattice-Top+Nectarine-Blackberry+Pie
blackberry pie
And here is another: This recipe makes one 9-inch pie. And please, feel free to post your favorite recipes for blackberry pie, crumble or tart. Before those blackberries start turning grey, start picking.
- 4 cups fresh blackberries
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons milk
- 1/4 cup white sugar
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
- Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
- Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.
blackberry picking in water
Homemade Blackbery Crumble Recipe from The Old Hen B&B in Snoqualmie Valley.Deanna, the owner, has a scrumptious blackbery crumble among other reciepes she will demo at the Washington Fair this September. You can find out more about her award winning receipes on her “foodie” blog at http://www.theoldhen.com
Homemade Blackbery Crumble
BERRY FILLING INGREDIENTS:
•2 pounds blackberries
•1 cup raspberries (optional)
•2 cups sugar
•2 tablespoons fresh lemon juice
•1/2 teaspoon salt
•1/4 cup cornstarch
First, toss blackberries & raspberries in a bowl. Add sugar, fresh lemon juice, salt and cornstarch. Set aside for about 30 minutes, stirring occasionally to allow sugar to draw out the juices from the berries. Smash blackberries as much as you like (or not) with potato masher.
Preheat oven to 350F.
Place these ingredients into the food processor. Blend on pulse setting until perfectly crumbly. Crumbles should be about the size of a pea.
•3 cups flour
•3/4 cup oatmeal
•1 cup butter, cut into small pieces
•1 cup sugar
•1/2 cup brown sugar
•3 eggs
•1 teaspoon baking powder
•1 teaspoon salt
Spray baking pan with non-stick baking spray and then press 3 cups of crumble into bottom of a 9 X 13 baking pan.
Spread all of the blackberry filling over pressed crumble.
Sprinkle with rest of crumble. Admire again. Smile some more.
Bake for about 35-40 minutes or until top is golden brown and blackberry filling is bubbly. It’s best if you allow it to sit for a few hours or overnight to cool to room temperature but hot out of the oven is delightful when served with butter or vanilla ice cream too.