Enjoy Summer's Wild Blackberries
Berry Picking Tips and Blackberry Pie and Cobbler Recipes
Aug 3, 2008
Blackberries grow wild in many parts of the United States. In some locations, such as Oregon, Himalayan blackberries are so prolific they're considered invasive weeds because of their bad habit of taking over fields and natural areas. Nevertheless, they’re prized for pies, cobblers, jams and jellies and just eating right off their thorny vines. The berries begin ripening in late July and August.
Before picking berries in the wild, be sure the spot you’ve chosen is not private property off limits to pickers. It’s also a good idea to check that the area has not been sprayed with toxic chemicals. Many farms also grow blackberries, so check for U-picks.
Pick only berries that are solid black and can be plucked easily from the stem. If they still have red on them, they’re not ripe yet.
Storing Fresh Picked Berries
Once home, berries should not be washed until you’re ready to use them. Blackberries spoil faster after they’re washed.
Pick only the amount of berries you plan to use or freeze immediately. Blackberries last only a few days in the refrigerator. They freeze well, though, and can be kept several months once frozen, especially in air-tight bags. Wash and hull before freezing.
Blackberry Recipes
Blackberries are great eating all by themselves, on cereal, or with milk or ice cream. They’re also great for summer pies and cobblers. Below are two favorite recipes.
Blackberry Pie
- Pastry for 9-inch double-crust pie
- 4 cups blackberries
- ¾ cup sugar
- ¼ cup flour
- 1 tablespoon butter
Directions:
- Stir the sugar and flour together and sprinkle over berries in a mixing bowl. Lightly toss the berries and flour-sugar mixture together and transfer to pastry-lined pie plate.
- Dot with butter. Top with remaining crust, seal and flute edges and make 6 slits in the top.
- Cover the edges with foil and bake in preheated 375-degree oven for 25 minutes.
- Remove foil and cook for 20 to 25 minutes more until crust is golden brown.
Blackberry Cobbler
- 2 ½ cups fresh blackberries
- ¾ cup sugar
- 1 teaspoon fresh lemon juice
- 1 cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- ½ cup melted butter
Directions:
- Lightly toss the berries with lemon juice and ¾ cup sugar in a mixing bowl. Allow the berry mixture to sit for 10 minutes while preparing the cake batter.
- For cake, combine the flour, baking powder, salt and 1 tablespoon sugar.
- Stir in the milk and melted butter.
- Spread the batter in the bottom of an ungreased 8-inch square baking pan and spoon the berry mixture on top.
- Bake in preheated 375-degree oven for 45 minutes or until cake rises and turns golden brown.
Enjoy one of summer’s best wild offerings. Or save some of the berries frozen for a taste of summer in winter.
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