They are a work in progress. Ripening – by its very nature – suggests that you must wait and see what develops. Bright red berries may be flashy, but in fact they are raw and callow. Wait for inky black berries, and you’ll taste the full, deep expression of the fruit. Give it time.
I note that it is often the lone, single berry at the tip of the branch that has matured, while the less evolved cluster behind. For now we are limited to picking a pint at a time as we wait for more. There is absolutely nothing you can do to rush the rhythms of the berry patch.
So, there is no blackberry pie just yet. Maybe in August. But there is enough from the morning pickings for a single Blackberry Crisp with Candied Ginger, perfect for one with a healthy appetite, or large enough for two to share. The succulent purple juice and piquant ginger is sophisticated and adventurous - and builds a bit of decadent anticipation for what’s to come.
Preheat oven to 375 degrees. For fruit filling, combine 1 ½ cups fresh blackberries, 1 teaspoon minced candied ginger, two teaspoons brown sugar and one teaspoon lemon juice in a small bowl. Let stand briefly and then place in a 2 cup soufflé dish.
In a small bowl, combine ¼ cup of flour, ¼ cup light brown sugar, 3 tablespoons rolled oats and a pinch of salt. Cut 2 ½ tablespoons unsalted butter into small pieces. Combine with the flour mixture. Using your fingers, rub the flour and butter mixture together until crumbly. Top the fruit filling with the flour and butter mixture (you will have some left over). Bake until topping is brown and juices are bubbling, about 25 minutes. Top with Greek yogurt and serve.