Blackberries!

I do use the ice-cream gadget, but you can make it with a tray or bowl. It'll just be a bit icier. Put it in the freezer for about 15 minutes, then stir/scrape every 10 minutes or so. The right amount of sugar will keep it from freezing solid - I use a bit less than 1 cup of sugar for 4 cups of puree/juice.

I also highly recommend blackberry cobbler. Will post the recipe tonight. Also, eating them with nice heavy cream poured over and a sprinkle of sugar. Yum!

Here's the cobbler recipe, from Fannie Farmer. It's like a nice soft sugar cookie, not too sweet.:

1 3/4 c. flour
1 tbsp. baking powder
1/2 tsp. salt
6 tbsp. butter, chilled
1/2 c. sugar
3/4 c. cream
6 cups fresh fruit (berries, stone fruit)
Sugar to sweeten fruit

Sift flour, baking powder, and salt together in a large bowl. Cut in the chilled butter until the mixture is coarse crumbs. Add the sugar and lightly blend. Slowly stir in the cream with a fork, until roughly mixed. Gather the dough into a shaggy mass and knead 5-6 times.

Preheat the oven to 375 F. Butter a rectangular or oval baking dish large enough to hold the fruit. Sweeten the fruit to taste and put evenly in the buttered pan. Roll the dough on a lightly floured surface, to the size of the top of the baking dish. Place on top of the fruit. Bake for 40-50 minutes until lightly browned and a toothpick comes out clean.

Excellent hot, warm, or cold.

I tried to convert the measurements over with Convert Me!, but it doesn't do cooking too well.

Thanks - sounds lovely.

Matt made a sort of improv crumble with the first batch of fruit which was great but a bit stodgy for my tastes. Will maybe try the cobbler next time!