Late summer is wild blackberry season here in the Bay Area, and they're everywhere! FREE BERRIES!!!!! Yay!
3 ripe peaches, peeled and sliced
1 tsp grated lemon zest
1 tblsp lemon juice
1/4 cup sugar
1/8 cup flour, (optional-it thickens the fruit mixture a bit)
2 cups blackberries
2 1/4 cups flour
1 1/2 cups light brown sugar, unpacked
1/4 tsp cinnamon
1 cup unsalted butter, softened and cut into small pieces
Preheat the oven to 350 degrees F
Combine peaches, lemon zest, lemon juice, sugar and flour in a large bowl. Mix until peaches are evenly coated. Add blackberries and stir gently until combined. Pour fruit mixture into a 9 inch pie pan.
In a separate bowl, combine flour, sugar, and cinnamon. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Sprinkle crumb mixture over fruit and bake for 40-45 minutes.
*Serve crumble on top of vanilla ice cream, or top with whipped cream.
**Things to keep in mind:
Wild berries grow throughout North America, with various varieties in different areas. Though wild blackberries do not have any poisonous look a likes, it is always a good idea to be 100% sure of a wild plants identification before consuming.
Wild blackberries often grow along roadsides, which are sometimes sprayed with pesticides. If you notice a distinct line of dead plants near the blackberry bush, find another place to forage, as this area has likely been sprayed with pesticides.
Always remember to make plenty of noise while picking wild berries, as humans are not the only berry lovers out there. Please do not stick your hand into places that you can't see, as there may be spiders, mice, or snakes hanging around the area.