It’s just about time for blackberry picking around our area. This was always a special time and one I did with my children just like I did with my mom and Paw Paw. It now only happens every couple of years and usually when the grandkids visit but is still a time for making memories and some pretty tasty desserts and jellies ... can’t imagine a Fourth of July celebration without blackberry cobbler.When I do pick, I generally pick enough to measure out and freeze for special occasions throughout the year. Neal Lawrence brought me some blackberries several years back with his recipe for a simple cobbler - easy to make and great served with a scoop of vanilla ice cream.Blackberry Bisquick CobblerNeal Lawrence, Ponca City, OK1/2 cup Granulated Sugar1/4 cup All-Purpose Flour1/2 teaspoon Cinnamon1/4 teaspoon Nutmeg1 quart Fresh Blackberries (4-cups)1 cup Bisquick2 tablespoons Granulated Sugar2/3 cup Milk1 Egg1 teaspoon Vanilla Extract3 tablespoons Brown SugarIn a large bowl, combine 1/2-cup granulated sugar, flour, cinnamon and nutmeg; toss blackberries to coat and pour evenly into the bottom of a buttered 8 x 12-inch baking dish. In a small bowl, combine BisIn a small bowl, combine Bisquick, 2-tablespoons granulated sugar, milk, egg and vanilla. Pour batter over blackberries and sprinkle with brown sugar. Bake at 350 degrees until a light brown, approximately 30 to 35 minutes. Serve warm or cooled.What better way to stay cool in this sultry heat than with a refreshing bowl of homemade Blackberry Sherbet. Never too filling - another of Neal’s recipes - so simple - so satisfying.Blackberry SherbetNeal Lawrence, Ponca City, OK4 cups Fresh Blackberries2 cups Granulated Sugar 2 cups ButtermilkFresh Blackberries to garnishIn a large bowl, toss together blackberries and sugar; letting mixture stand for 30 minutes.Pour the blackberry mixture into a food processor or blender and process until smooth, stopping to scrape down the sides. Pour through a fine wire-mesh strainer into a 9-inch square pan. Discard solids trapped in strainer. Stir buttermilk into strained blackberry puree. Cover and freeze 8 hours.Break frozen mixture into chunks and place into a mixing bowl. Beat at medium speed until smooth. Return to pan; cover and freeze 3 hours or until firm. Garnish when serving if desired.Yields 1-quart.Electric Freezer Method: Or, if desired, double the ingredients and combine strained puree with the buttermilk in an electric freezer container of a 4-quart electric freezer. Freeze according to manufacturer’s instructions.
