Every summer, there was only about a month when the blackberries were perfectly ripe. We would pick as many as we could reach and my mom would make a cobbler using my Great Aunt Julia's recipe (she was by far the best cook in the family). The sauce is what makes the dish: it's a caramel sauce that is so solid a room temperature that it's hard. You just leave it in the pan and heat it up the next night when you're having the rest of the cobbler - the combination of the tart & sweet just screams "Summer"! Two weeks ago, I took blackberries from a friend's farm here in NC to KY to visit my parents (they are in assisted living). My sister thought I was crazy to go to this much trouble to make a fresh cobbler and hard sauce for them but they both just "lit up" when they tasted it and told stories about summers on the farm for the next 20 minutes! My dad is still talking about that cobbler :)

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