We have been so thrilled with the blackberries this summer. In the past I've had trouble finding them; they go fast at the market, and there are few u-pick's. In the long-ago past, I picked them along the road near my grandparents' homes in Columbia county. My grandmother would give us Dixie cups when we arrived and the cousins would be off for hours picking and eating. THIS summer, our friends Jade and Lynn grew a BUNCH of them at Black Acres Microfarm a couple miles down the road, and they shared them with us. We served them at breakfast and froze quite a few too. I will be making jam with the frozen ones over the summer.
But I will also make clafoutis. This custard/pie dish is generally made from cherries in France. It is really quick to put together (compared to pie and cobbler), and it's delicious and beautiful too. And French. You will love it.
2 cups blackberres
1 cup half and half
1 cup sugar
3 large eggs, beaten
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract (or 2 tablespoons amaretto if you have it}
Confectioners sugar and/or sweetened greek yogurt for topping
Place blackberries in a buttered deep dish pie plate or 8"-square casserole dish. Whisk together hald and half, sugar, eggs, flour, and extracts, and pour over blackberries. Bake at 350 until light golden brown and puffy - about 20 minutes. Serve warm or at room temperature with a sifting of powdered sugar and a dollop of honey-sweetened Greek yogurt (the French would use creme fraiche).