Blackberry Crumble

The non-native Himalayan blackberry (Rubus armeniacus) thrives across most of North America. Really, the only way you can keep it down is by running your own herd of goats. They take over abandoned lots, park margins, unkempt backyards, and just about any other nook and cranny where they can gain a foothold and spread their thorny canes.

But let's look at the good side. Blackberries are delicious. They effortlessly combine that sought-after one-two punch of pucker and sweet that is the holy grail for many a dessert chef. Discerning palates pay nearly as much for a carton of blackberries in season as the more delicate and finicky raspberry—yet unlike raspberries, blackberries are all over the place, free for the taking.

I'm continually amazed at how under-utilized this resource is. The berries are at their sweetest and juiciest at the height of summer, so I usually combine blackberry picking with a swim in a local lake.

This is an easy recipe originally written for peaches. Use whatever fruit you want. The baking time seems long, but you want to make sure you get that crispy edge. Oven temps vary, so keep an eye on the topping; when it's nicely browned it's done. Don't forget the ice cream.