It's blackberry season here in the Pacific Northwest! The blackberry bushes have been heavy with fruit for the last few weeks, and I've been picking and freezing them by the quart-sized-bag full! If you live in an area where these tasty treats grow wild and are free for the pickin', you are one lucky berry eater. Thanks to Jessica, we've got a few recipes to help you use 'em before they're gone!

Blackberry Swirl Pie (can you say de-lish?)


1 pie crust
8 oz. sour cream
3/4 c. sugar
3 T. flour
1/8 tsp. salt
3 c. fresh blackberries or 16 oz frozen

Preheat oven to 450°. Bake pastry 8 minutes with the edges covered in foil. Remove foil, and bake 4 minutes more. Cool on wire rack and reduce oven to 350°. Combine sugar, sour cream, flour, and salt. Add berries, and stir gently. Spoon mixture into crust. Tent with foil. Bake 25 minutes. Remove foil and bake 20 more minutes or until set. Cool on wire rack 2 hours. Refrigerate leftovers.


Blackberry Crisp (easy-peasy!)


4 c. blackberries
1 c. sugar
1 c. flour
1/2 tsp. cinnamon
1/2 c. cold butter
3/4 c. rolled oats
2/3 c. brown sugar

Preheat oven to 400 degrees. Pour blackberries in a casserole dish or pie plate. Pour 1 cup of sugar over blackberries and gently mix.



For the topping, combine cinnamon, flour, brown sugar, and butter. Cut butter in with a pastry cutter or two knives until mixture is crumbly. Cover the blackberries with the topping.



Bake for 30-45 minutes (until brown). Serve with vanilla ice cream.

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