Last weekend, my boys and I drove to Pittsburg. Texas, that is. At the peak of blackberry season, there’s an orchard there that allows you to pick your own blackberries. You can eat while you’re picking, but the orchard claims no responsibility for belly aches!
Trust me, it would be easy to eat your body weight in blackberries. When you go out into the orchards, the first thing that hits you is the fresh, bright aroma of the fruit. The trees, during peak season in July, are heavily laden with the succulent berries, almost bowed over from the weight of the fruit.
Blackberries, like blueberries, are natural insect repellants, so there’s no need to spray insecticide in the orchard (thus allowing you to snack and pick!).
We didn’t do a lot of snacking, but we did devour the dessert we made that night with our freshly picked bounty.
4 cups blackberries
1 Tbs lemon juice
1 cup sugar
1 cup all purpose flour
6 Tbs butter, melted
vanilla ice cream, if desired
Heat oven to 375° F. Lightly grease an 8-inch square (2-quart) glass baking dish with shortening or cooking spray. Place blackberries in dish; drizzle with lemon juice.
In a medium bowl, stir egg, sugar and flour until mixture looks like coarse meal. Sprinkle over fruit. Drizzle melted butter over topping.
Bake 40 to 45 minutes, or until topping is lightly browned and filling is bubbly. Cool 10 minutes. Serve warm with ice cream.
Nutritional Information: Calories: 368, Fat: 13 g (8 g Saturated Fat), Sodium: 114 mg, Carbohydrates: 63 g, Fiber: 5 g, Protein: 4 g.
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