It's Berry Season! Two Moore Family Recipes You Can Try at Home

As we near the end of dewberry season, it is almost time for blackberry season! If you a drowning in berries, here are two recipes from the Moore family that you can try: Dewberry Cobbler and Dewberry Ice Cream. Blackberries can easily be substituted for dewberries in these recipes. Enjoy! (And let us know if you try the recipes! Tag us on Facebook or Instagram with your berry dish!)

Dewberry Cobbler

Preheat oven to 350 degrees. In an 9x13 glass baking dish, add 2 tbls. butter, put dish in oven and melt butter.

In a saucepan, heat 1 quart ripe berries, 1 cup water, 1 cup sugar, 2T butter. Then add 2T flour to thicken. Simmer on low heat until desired thickness. Stir often to avoid scorching.

In a large bowl, sift together 1 cup flour and 2 tsp baking powder. Add 3/4 cup sugar and 3/4 cup milk. Mix well and pour into 9x13 baking dish with melted butter. Pour the berry filling over the entire surface. Do NOT stir.

Bake at 350 about 30 minutes until the crust on top is golden brown.

​This is great with a dip of vanilla ice cream of top.

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Dewberry Ice Cream

• 2 pints fresh dewberries
• Juice of ½ a lemon
• ¼ c. sugar
• 1 ½ cups half and half
• 1 c. sugar
• 5 large egg yolks
• 1 ½ cups heavy cream

In a saucepan, mix berries, ¼ c. sugar and lemon juice. Cook covered over low heat for 20 to 25 min. Drain using fine mesh strainer, pressing berries to get as much juice as possible. Set aside.

Heat half and half and 1 c. sugar in a separate pan over low heat. Turn off when mixture is totally heated. Add cream to a separate bowl. Beat egg yolks until they are pale yellow and slightly thick. Slowly drizzle yolk mixture into ½ and ½ mixture.
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Cook over low heat, stirring constantly, ‘til very thick. Pour into bowl with cream. Stir to combine. Add dewberry juice to custard mixture. Chill completely then freeze in an ice cream maker until thick.