Our blackberry bushes are in full production right now! We were lucky enough to have a patch of thornless vines going already at this house when we moved in, and this year is looking to provide a bumper crop. The only problem is it feels like it has been raining non-stop for months. The lack of sunshine has lead to berries that are a little more tart than normal. Jax loves picking the berries. He likes to point out the ones that aren't ready and collect the dark berries. He doesn't mind that they are tart. The neighbor boy doesn't either. I'll eat a few while picking, but not as many as normal. It's ok, I love baking with them anyway and I knew they would be perfect with a little added sugar! ;-)
I normally rinse the extra berries and freeze them for baking later. Each year though, there is a day when I can't help myself and the berries need to be baked now! I usually use that opportunity to bake a pie. I love a blackberry pie filled with enough lemon juice and rind that you can really taste the lemon as well. There is just something about berries and lemon together that gets me every time. I thought about doing that, but settled on a crumble. Making this topping is so much quicker than a crust and I knew this would be perfect with some homemade ice cream.
6 cups blackberries
2 T sugar
1 1/2 T corn starch
1/3 cup maple syrup
1 T lemon juice
1/4 tsp salt
1/2 cup whole wheat flour (your can use all purpose)
1 cup rolled oats
1/2 tsp baking powder
1/2 tsp salt
5 T coconut oil (solid)
1/3 cup brown sugar
1/2 tsp cinnamon
- Preheat oven to 350 F.
- In a 9x9 or 2.5 quart baking dish, mix together blackberries, sugar, and corn starch and let sit for as you gather everything else up.
- Stir in the maple syrup, lemon juice and salt.
- In a small bowl, mix together the flour, oats, baking powder, salt, brown sugar and cinnamon.
- Place the coconut in the bowl with the dry ingredients and using a couple of knives (or your fingers) work the mixture until it is crumbly and well mixed.
- Spread topping over berries and bake for 35-40 minutes.
- I like it best served warm with MiMi's homemade vanilla ice cream!
Want a few more sweet berry treat ideas?