Foraging for Yummy Goodness…and a Recipe

Growing up here in South Mississippi this time of year meant swimming in cut-off blue jeans, playing outside all day until it was too dark to see (without the fear of mosquitoes giving you West Nile virus), and eating so many dewberries right off the vine that your stomach writhed in pain and your mouth was stained purple.  I remember there were a few times that I managed to pick enough, without eating them, to actually take to my Granny.  In return, she would make a little dewberry cobbler just for the two of us, and we would eat it right out of the oven with a big scoop of vanilla ice cream.  Besides the fact that it was deliciously sweet, the best part was knowing that I had picked them.

If you're not familiar with dewberries, they are basically wild blackberries, but they grow on vines along the ground instead of on bushes.

I had been watching the vines for the last few days and knew they should be ready soon, so the younger three and I decided to go foraging today and try to get enough to make a cobbler.  Well, we hit the mother load.  Before we knew it, we had filled about 1/2 gallon bucket, and we hadn’t even scratched the surface of what was out there.

It brought a smile to my face watching them doing what I did as a kid, yelling, “Mama, look how big this one is!”  “I found a bunch over here!”  All the while, Aaron was stuffing them in his little cheeks like a chipmunk storing up for winter.

So, after all that fun, the boys had to take naps…which gave me plenty of time to wash those juicy beauties and make the cobbler.

Here’s the cobbler:

3 cups of dewberries (blackberries will work, too) – rinsed and drained
1 cup of sugar
1 cup of flour (I used whole wheat flour because it’s what I had on hand)
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup butter – melted

Preheat oven to 375.

In a bowl, toss the dewberries with the sugar and let stand for 10-15 minutes or so until a syrup forms.

In another bowl, mix the flour, baking powder, salt, and milk…then add the melted butter.  Stir until it’s well blended.  The consistency will be a little thinner than cake batter.
Now, pour the batter in a small baking dish (about an 8×8), spoon the berry/sugar mixture on top of that, and put it in the oven for about 50 minutes.
While it’s baking, the batter will rise to the top in some places and form a crust around the edge.  Unfortunately for you (fortunately for me), we hastily scooped some out before I got a picture of the finished product in the pan.  So, here’s what you get (a picture of it right before it went into my mouth):
Serve with ice cream or whipped cream.

Oh, and what did we do with the rest of them?  They’re in the fridge with some chopped strawberries…great for snacking…yummmm.

What do you have growing wild on or around your property?  If you have an abundance of dewberries (or wild blackberries), I hope you’re taking advantage of this delicious gift from God!



  1. rachel · April 23, 2012

    Adorable. Brings back memories of wildblackerry hunting when I was young…. Cute kiddos there helping you also.

    • Amy · April 23, 2012

      Thanks…and thanks for stopping by, Rachel. Dewberries taste just like blackberries…yummy!

  2. Wonderwoman · April 23, 2012

    Oh…so that’s what those are. I’ve got them growing here and I thought they were just some kind of blackberry. Your photos are really great!

    • Amy · April 23, 2012

      Thank you! Love your blog…thanks for stopping by!

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