Every summer we look forward to any opportunity to pick the fruit of the dauntless blackberry plant on visits to the west coast. A year ago on our travels through Oregon, we were blessed with these juicy, sweet morsels right in our campground or along bicycle paths. So, now I go prepared with freezer containers in our 5th wheel trailer, ready to harvest handfuls of berries wherever we can. And oh, the anticipation as we scour roadsides for a perfect picking spot as the brambles with the biggest, sweetest berries are often out of reach beyond waterlogged ditches or barbwire fences. To say the least, it is not without pain that we get to enjoy the bounty, but it is worth every bloody scratch, even blood trickling into my running shoes and looking like we have been attacked by wild animals! As this task is only for the crazy or fearless, it is with delight that I can treat my friends with delectable desserts that get grateful reviews with satisfied smiles, and sometimes a shirt stained with the rich, purple juice.
Snacking along the Willamette River in Eugene, OR.
A delicious camping breakfast.
A new experience this summer for our little grand daughter who was soooo careful and persistent with the rewarding task.
Thanks to my sister who shared this recipe with me some years ago and it has become a favourite. ( I have altered the recipe to make it work for us.)
Blackberry Cream Pie
1 cup sugar ( I use Splenda )
1 cup low fat sour cream
3 Tbsp flour
1 egg, beaten
1/4 tsp salt
4 cups blackberries
1 unbaked pie crust ( I use WW flour)
1/3 cup fine dry bread crumbs
2 Tbsp sugar or Splenda
1 1/2 Tbsp melted margarine
Combine sugar, sour cream, flour, salt and egg.
Place berries in pastry shell.
Spread cream mixture over berries.
Combine crumbs, sugar and margarine.
Sprinkle crumb mixture on top of berries.
Bake @ 375 F. for 40 - 45 minutes.
"If the divine creator has taken pains
to give us delicious and exquisite things to eat,
the least we can do is prepare them well
and serve them with ceremony."