It’s National Blackberry Day (I know, who knew such a day existed? Well, me.). For me, blackberries bring back sweet, warm childhood memories. When my family lived in Washington state, my brother and I would pick wild blackberries in the summer and bring home so many that my mom had no other options than to make a pie. Yum!
I carried this tradition down to my own family. When we vacationed every summer in the Pacific Northwest, we would pick wild berries and I’d always make a fresh berry pie. Double yum when it’s with your child!
Well, the inspiration for my picture book, Blackberry Banquet, came to me one time while I was picking berries. I accidentally stepped on a twig in the forest and watched in surprise as various animals flee from my favorite berry bush. Birds, squirrels, mice! That inspiration turned into an idea that later became Blackberry Banquet.
The book, a cumulative story about animals coming to feast at a blackberry bush only to be interrupted by a hungry bear, included fun, educational backmatter including a recipe for blackberry smoothies. But for now, I’m going to share author Jean Ann Williams’s winning recipe for “On Top of the Stove Blackberry Cobbler.” (Yuuuuummmy!)
ON-TOP-OF-THE-STOVE BLACKBERRY COBBLER
By Jean Ann Williams
1. As many blackberries you managed to pick.
2. Sugar to taste and added in before dough strips.
3. Favorite pie dough recipe made with shortening or lard, not butter.
Prepare pie dough for either one or two crust pie, depending on how many berries.
Wash berries in a colander, careful not to squeeze berries and therefore losing juices. Dump into a pot, not filling more than 2/3 full. DO NOT ADD WATER! Simmer on low to medium heat. Stir occasionally. Add the sugar to taste.
Pull an apricot-sized ball of pie dough and roll thin on a cutting board. Cut long strips like for lattice weave about ¾ inches wide. Then, cut the lattice in half to accommodate layering into pot of berries.
Once berries juices flow and thicken and boil slightly, add first layer of dough strips. Let simmer for five minutes to set the dough, and then stir into berries. Repeat the rolling of dough and continue this until all dough is gone or you have enough dough to suit you in cobbler. After last layer of dough is stirred in, let simmer for five more minutes. Take off stove and let cool to warm in the pot or in bowls.
This cobbler is very tasty warm and with a side of ice cream. IF you have leftovers, refrigerate. Eating cold is another treat, but if you wish to reheat, then add a bit of water to stir into bottom of pan so as not to scorch.
I make this for at least twelve servings and use the double pie dough recipe (with maybe a little leftover). We’ve never measured our ingredients, except for the dough and it always comes out tasty. Did I say never add water when making? That is a sure way to lose some of your rich berry flavors. Enjoy! Our family has for three generations.
My own notes: (from Terry)
Because I’m one of those people who likes things in measurements, I’ll share the amounts I used:
four 6-oz. containers of berries (fresh berries are unavailable where I live)
½ cup sugar
Also, I kept a lid on the pot while it simmered to retain the heat and “bake” the piecrust pieces.
I served in custard cups with a choice of vanilla ice cream or whipped cream for my judging team.
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