One of my favorite things to do is pick blackberries! I have LOVED picking blackberries since I was a child. This year God has blessed us with an abundance of blackberries. Yes, they are wildly growing in our fields on our farm, and covered in briars. However, it is well worth the berry stained hands, scratched fingers and arms, and possibility of confronting with snakes just to taste the delicious berry. My children and husband eat them right off the vine. However, I prefer to wash mine first! I thought I would share with you all the ways our family has been using blackberries!
Blackberry Custard Pie
- This recipe was actually my great-great grandmother’s recipe, but we think it goes back later than her. She would have lived during the civil war. This recipe is an absolute favorite of my family and has now become a favorite of my husband’s family too. I make it every year with the first freshly picked blackberries which is usually around the fourth of July in East Tennessee, but this year are ripe much earlier!
(makes two shallow pies or one deep dish pie)
2, 9” pie crusts or 1, 9” deep dish crust (I make homemade and gluten free)
4 cups blackberries, divided
4 large eggs
1 cup sugar
2 2/3 cups milk
1 tsp. vanilla
½ tsp. salt
Pre heat oven to 450 degrees. Prepare crusts. Place two cups of blackberries on top of crust in each pie pan or 4 cups on top of deep dish pie. Place pans on a cookie sheet. Beat eggs slightly. Then, beat in remaining ingredients until well blended (about 2 minutes on medium speed with an electric mixer). Pour filling into pie pan(s).
Bake 20 minutes. Reduce temperature to 350 degrees. Bake about 30 more minutes or until knife inserted comes out clean. Refrigerate 4 hours or until chilled. Immediately refrigerate any leftovers.
Blackberry Crisp
Blackberries (enough to cover bottom of 9x13 pan)
Sugar
Lemon Juice (Juice from 1/2 lemon) Lemon juice reduces tartness and enhances flavor of berries
1/2 cup oats
1/4 cup flour (I use rice flour)
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans
Grease a 9x13 pan or baking dish with butter. Cover bottom of dish with blackberries in a single layer. Sprinkle with about 1-2 tbs. of sugar and lemon juice. In another bowl, combine remaining ingredients. Mix together with Kitchen Aid paddle attachment or use a pastry blender, two forks, or your hands until coarse crumbs form. Sprinkle over top of blackberries. Bake at 350 degrees for 15-20 minutes until heated through and browned on top!
Blackberry Muffins
1 ½ cups oats (quick cooking or old-fashioned)
1 ¼ cup all purpose flour
½ cup brown sugar or ¼ cup honey
1 tsp. baking powder
¾ tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. salt
1 cup unsweetened applesauce
½ cup milk
3 tablespoons olive oil or melted butter
1 egg white
1 cup blackberries
Optional Topping
¼ cup oats
1 tablespoon brown sugar or honey
1/8 tsp. ground cinnamon
1 tablespoon butter, melted
Preheat oven to 400 degrees. Combine the first seven ingredients. In another bowl combine milk, oil, and egg white. Stir into dry ingredients until just moistened. Gently stir in blackberries. Fill muffin cups ¾ full. Combine topping ingredients if desired. Sprinkle over top of muffins. Bake for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes. Make one dozen muffins.
Blackberry Jam
4 cups crushed berries
1 cup Unsweetened Apple Juice or White Grape Juice
1 pkg. No Sugar Needed Pectin (or 3Tbs. Low or No-Sugar Needed Pectin)
0-3 cups sugar or sweetener of your choice
Heat berries and fruit juice in a large pot. Gradually add pectin. Add 1/4 tsp. of butter to reduce foaming if desired. Stir constantly. Bring mixture to a boil which cannot be stirred down. Add sugar or other sweetener to taste. Return to a full rolling boil. Boil hard for 1 minute stirring constantly. Remove from heat. Skim foam if necessary. Ladle into hot jars leaving 1/4 inch headspace. Wipe rims. Center lids on jars and tighten bands around lids. Place into a boiling water batch canner. Make sure jars are covered by 1-2 inches of water. Process for 10 minutes. Remove jars and cool.
Quick Blackberry Cobbler
3 cups blackberries with juice (Heat blackberries with 1/2 cup sugar on stove to get juice)
1 stick butter
1 cup flour
1 cup sugar
3/4 cup milk
1/8 tsp. salt
1 Tbsp. baking powder
Cut up butter on the bottom of a 9x13 inch baking dish. Combine remaining ingredients except berries. Mix well. Pour batter over butter. Pour fruit and juice over batter. Bake at 350 for 30-40 minutes or until done.
Other Uses for Blackberries
- Place in dehydrator. Let dry until desired crispness. Serve in cereal or granola or eat as a snack. You can also dry outside or in the oven.
- My children love to use blackberry juice to make war paint when playing cowboys and Indians.
- Dry blackberry leaves for tea. Steep leaves in boiling water. Strain off leaves, add honey or other sweetener.
- Make a writing ink. Crush 1/2 cup ripe blackberries through a strainer (Foley food mill will work well), collect the juice. Add 1/2 tsp. vinegar and 1/2 tsp. salt to the juice. If it is too thick, add a little water. Store in a glass jar. Keep refrigerated when not using.
- You can freeze them. Do not wash them! Sort them out, Lay on a cookie sheet place in freezer. Once frozen place into freezer bags.
Let me know if you have any other recipes or ideas for blackberries!
Pictured above is my 11 month old who is enjoying the blackberries I picked. I set the blackberries and baby in the floor while I went to the restroom after picking blackberries. Amelia helped herself to a very yummy treat! She loves blackberries!
