Vegetarian Texan

Summers in East Texas, hot sandy soil seeping into once white tennis shoes. Even my toughened Texas feet, accustomed to the burning pavement and parched grass, sought relief from the searing summer sun. The blackberries love the Texas sun, ripening to a deep purple from their tiny pink beginnings. We braved the sun, bugs and briars to gather the blackberries, anticipating the sweet reward of Memau’s blackberry cobbler.

My Memau wasn’t much of a cook. She was too busy sewing and playing with her grand kids. Daily trips to the farm to pick the summer harvest, bean bushes drooping under the weight of lima beans, butter beans and pole beans. Tomatoes ready to burst on the vine. My favorite was always picking the blackberries that grew along the Red River bank on my grandfathers land. They were the challenge with the greatest reward. Hot blackberry cobbler topped with cream, the sweet tart flavors mixing with the soothing cream. Hot and cool all at the same time.

Memau made hers with store bought pie crust to save time but I like my version, a thicker crust with a cinnamon sugar topping that mingles with the berries. This is super easy to throw together at the end of a busy day. Serve with cream for a soothing end to the day or Bluebell Homemade Vanilla ice cream for an extra sweet dessert, suitable for company or a backyard summer feast.

blackberry cobbler picture