Blackberries are one of our most dependable fruits here at Happy Acres. Regardless of the weather they can be relied on to supply us with plenty of juicy, plump and sweet berries. Even though the season this year for fresh ones has long passed, we have plenty in the freezer. And without a doubt, this is one of my favorite things to do with them.
Don’t tell anyone, but I got this recipe from my wife. And she got it from a well-worn 1976 Mennonite recipe book of hers called More-with-Less Cookbook, compiled by Doris Longacre. In the 1970s the world was experiencing a crisis in food production and reserves that is scarily similar to situations we have seen in the past few years. Mennonite communities across North America responded with a drive to examine their own food consumption habits, and resolved to eat and spend less. From that effort also came the idea to compile a cookbook, and thousands of recipes were submitted from around the world.
This recipe is a classic example of a dessert that’s just right for a lightened up diet and lifestyle. It’s not too sweet, and not too doughy. It also works well with other fruits, especially cherries. Noticeably absent are any added fats, and in this recipe they aren’t even missed. Of course a little dab of whipped cream or non-dairy topping can always be added for company or special occasions!
I call this the ‘half a cup’ recipe, because that’s how much you use of the first three ingredients. As a result, it’s easy to remember the ingredients even without digging out the recipe.