Blackberry recipes?

Blackberry Crumble Pie

Recipe courtesy Jill Novatt

For the Pie Crust:

1 1/4 cups flour

1 teaspoon salt

4 ounces cold unsalted butter

1/4 cup ice water

For the filling:

4 cups fresh blackberries

1/2 cup sugar

1/4 cup flour

2 teaspoons lemon juice

1 tablespoon fresh minced ginger

For the crumble:

1 cup flour

3/4 cup toasted slivered almonds

1/4 cup firmly packed brown sugar

1 teaspoon ground cardamom

4 ounces melted butter

Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.

Berry Crumble

3 C. blueberries, or any combination of raspberries, blackberries, marion berries, etc.

1/2 T. sugar

Juice of lemon

1/4 t. cinnamon

3/4 C. flour

1/3 C. butter

1/2 t. salt

Wash the berries and put in a buttered, 9-inch square baking dish, or casserole of a similar size. Add 6 tablespoons sugar, lemon juice and cinnamon and stir to coat the berries.

Combine the flour, butter, remaining sugar and salt and mix with a fork or your fingertips until the mixture is crumbly. Sprinkle the mixture over the berries and bake at 350 degrees for 30 to 40 minutes.

Makes 4 servings.

Simple Blackberry Cobbler

INGREDIENTS:

1/2 cup butter

2 cups self-rising flour

2 cups white sugar

2 cups milk

3 1/2 cups blackberries

Directions:

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.

In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.

Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.

...YUMMY

you could make some blackberry vodka. Put the berries in a mixer then put about 12 ozs. of vodka then mix. once mixed pour into a jug and add about 1 gallon of water and 1 cup of sugar. pour over ice. very good!!!

I made a simple blackberry cobbler with some I picked this year. It was good here's the recipe I used

http://pie.allrecipes.com/az/65155.asp

Ever make Jelly or Jam? I pick wild ones growing along the fences at my family farm

Blackberry Pie?

Gust eat them plan.

BLACKBERRY FLUMMERY

1 quart Blackberries

1/2 cup hot water

3 tbls cold water

Dash of salt

Dash of cinnamon

2 tbls cornstarch

1 - 1 1/2 cups sugar (adjust sugar to taste)

Wash and pick over berries, discarding any imperfect ones. Combine berries, water, sugar, salt and cinnamon in a saucepan. Bring to a boil, stirring well. Reduce heat an simmer gently about 5 to 8 minutes. Add 3 tablespoons cold water to cornstarch to make a smooth paste. Blend into hot cooking berries. Stir constantly until berries are slightly thick and translucent in color, about 2 to 3 minutes. Serve cold with milk for breakfast or with whipped cream for dessert.

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POLISH BLACKBERRY SOUP

1 pint ripe blackberries

2 small lemons, sliced very thin

1 one-inch stick cinnamon

2 cloves

1/2 cup sugar

2 cups cold water

2 cups sour cream

Put all ingredients except sour cream into a soup kettle (any heavy pan) and bring to a boil. Lower heat and simmer 10 minutes or until fruit is soft. Remove cinnamon stick and cloves. Put cooked berry mixture in blender for about 20 seconds. Cool and chill well. Stir in sour cream just before serving.

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BLACKBERRY PIE

3 cups blackberries

1 cup sugar

3 tbls flour

1 tbls grated lemon rind

4 tbls butter

Combing flour, sugar and rind. Add to the berries. Using your favorite pie crust, line the pie tin. Dot with 2 tablespoons of butter. Pour in berries. Cover with a top lattice crust. Bake in a hot oven (400F) for 15 minutes. Reduce to 325F and bake 20 to 30 minutes more.

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BLACKBERRY PANCAKES

1 cup blackberries

2 eggs

2 cups buttermilk

2 cups flour

1 tsp baking soda

1 tsp salt

1 tbls sugar

2 tsp baking powder

1/4 cup butter, melted

Beat eggs until light and fluffy. Beat in buttermilk and soda. Sift flour, salt, sugar and baking powder. Add flour mixture to egg mixture, beating well to make a thin batter. Add blackberries and butter. Fry on a hot buttered griddle until puffy and golden brown, turning cake only once. Serve very hot.

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BLACKBERRY PUFFS

1/4 cup fresh blackberries

6 tbls sugar

1 cup Bisquick

1/2 cup more sugar

1 egg, beaten

1/3 cup milk

Divide berries into 6 greased custard cups. Add 1 tablespoon sugar to each cup. Mix Bisquick and sugar; stir into combined egg and milk. Pour over Blackberries, filling cups 2/3 full. Tie waxed paper over each cup and steam 1/2 hour. Use pan with tight lid. Put cups on a rack and have water halfway to top of cups. Steam with barely boiling water.

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BLACKBERRY KUCHEN

Filling:

1 quart blackberries

1/3 cup sugar

1/4 flour

Dough:

2 cups sifted flour

1/3 cup sugar

1 tsp baking powder

1/3 cup butter, quite soft

3 large eggs

Streusel:

1/3 cup sugar

1/2 tsp cinnamon

2/3 cup sifted flour

1/3 to 1/2 cup butter

For Filling: Combine sugar and flour; pour over berries and let stand while making dough.

For Dough: Sift together flour, sugar and baking powder. Add butter and eggs. Work together lightly until it forms a dough (can use hands). Press dough against bottom and sides of 9" x 13" pan.

For Streusel: Sift sugar, flour and cinnamon in bowl. Cut in butter until size of peas (can use hands to get good texture). Pour Blackberries into dough and spoon streusel over top. Bake at 350F for 30 to 35 minutes.

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BLACKBERRY ROLY POLY

Filling:

2 cups blackberries

3/4 cup sugar

Pastry:

2 cups flour, sifted

1/2 tsp baking powder

1 egg

1 tbls butter

1/2 to 1 cup water (sufficient for a stiff dough)

Mix the pastry and roll it thin; about 1/4 inch thick. Meanwhile; sprinkle the berries with sugar. Spread berries on the dough (rectangle shaped). Roll jelly roll fashion, and pinch sides and ends to seal completely. Place dough in a piece of wet muslin. Tie ends to form a bag. Lower the bag into a pan of boiling water an boil for 45 minutes. Never let the boiling stop. Remove roll from bag and place on warm serving platter. Can be served with hard sauce.

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RED RASPBERRY MOUSSE

1 pint fresh raspberries or

1 10oz. package frozen raspberries

1 tbls lemon juice

1 cup heavy cream

1 egg white

1/4 cup sugar

Place raspberries in blender container; cover and blend until smooth. Add lemon juice. In large bowl, beat cream until soft peaks from. Fold in raspberry mixture. Sprinkle sugar over egg white and continue beating until sugar is dissolved. Fold into raspberry mixture. Spoon into parfait glasses. Cover and freeze. Remove from freezer 15 minutes before serving.

Makes 5 to 6 servings.

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BLACK RASPBERRY ICE CREAM

1 1 1/2 quarts black raspberries (enough to make 2 1/2 cups pureed fruit)

1 pint heavy cream (or half and half)

3/4 cup sugar

juice of 1/2 lemon

Puree fruit. Blend all ingredients in blender for 1 minute to thoroughly dissolve the sugar. Pour mixture into freezer can of the ice cream maker and follow the manufacturer's directions to process the ice cream.

Yield: approx. 1/3 gallon. Store tightly covered in the freezer.