Oh, blackberries. The absolute rockstars of the late-summer hedgerow. There’s something deeply satisfying about wandering through a patch in the Dutch countryside, the sun warm on your back, a gentle breeze rustling the leaves, and your fingers slowly turning a glorious shade of purple. You’ll find them on several pluktuinen (pick-your-own farms) across the Netherlands, often growing in long, arching rows, with picking from late July to early October and the peak in August and September. Grab a little basket, wear something you don’t mind getting a bit stained (it’s part of the charm), and mind the thorns on most bushes. The best ones come off with the gentlest tug—deep, dark, and practically gleaming—and leave their core on the plant. If it’s still red or hard, leave it for next week. Blackberries crush easily, so don’t overfill your basket. It’s a perfect activity for a lazy afternoon with friends or family—you’ll chat, you’ll laugh, and you’ll inevitably eat almost as many as you put in the basket. The kids will look like they’ve been finger-painting.
Once you’re home with your haul
Store them unwashed in the fridge, in a single layer on a paper towel, and use them within 2–3 days. Just before use, give them a very gentle rinse in cold water (don’t soak them) and pick out any stray leaves or twigs. You now have a treasure chest of possibilities.
For Cooking: Two Recipes
1. Blackberry & Apple Crumble (The Classic) This is the ultimate reward for your hard work. The tartness of the blackberries pairs so well with sweet, soft apples and a crunchy topping.
- Ingredients: 500g blackberries, 3 large apples (peeled, cored, and chopped), 3 tbsp sugar, 1 tsp cinnamon. For the crumble: 150g flour, 75g cold butter (cubed), 50g sugar, 50g rolled oats.
- Method: Preheat oven to 180°C. Mix the blackberries, apples, sugar, and cinnamon in an oven dish. In a bowl, rub the butter into the flour until it looks like breadcrumbs. Stir in the sugar and oats. Sprinkle the crumble mix evenly over the fruit. Bake for 35–40 minutes until golden and bubbling. Serve with a mountain of vanilla ice cream or custard.
2. Quick Blackberry Balsamic Glaze (For Salads or Meat) This sounds fancy but takes ten minutes. It’s incredible drizzled over a goat’s cheese salad or a pork chop.
- Ingredients: 200g blackberries, 3 tbsp balsamic vinegar, 2 tbsp honey, a pinch of salt.
- Method: Throw everything into a small saucepan. Bring to a simmer, then gently mash the berries with a fork. Let it bubble for 5–7 minutes until it thickens and looks glossy. Strain through a sieve to remove the seeds (optional, but nice). Let it cool a little. Drizzle over everything. Seriously, everything.