The first big ripe juicy blackberries were hanging from the vine last week near our driveway, and we just could not resist.  There weren’t quite enough for a cobbler, a crisp, or a pie; but there was just enough to toss whole onto some fresh homemade vanilla ice cream for a sumptuous summer dessert.  So we got prepared with all the ingredients, and got to the task.
 
This is a recipe that is a variation of about three inherited from different friends. Combining them helped us settle on a recipe that suited our tastes quite well – please feel free to vary as you like (some use ½ & ½ instead of heavy cream, and others even opt to use coconut milk or almond milk instead of regular fat milk - all are good replacements, go ahead and experiment).  

​Scott Brown is an artist of two minds. On the left side of the brain, Scott has been a computer nerd for nearly four decades, and along with his wife Sharon, own and operate a computer support business in the Huntsville/Madison area. On the right side of the brain, Scott is a watercolor artist, spending almost every weekend with Sharon in their Crane Hill home on Smith Lake where he does most of his painting. Their love of the lake is hinted at in the business name, Ryan Creek Technology.