For many of us who grew up in the Smokies, a heavenly rite of summer passage was wandering through weeds braving the chiggers to pluck the blackberries that grew wild in vacant lots and along fences.

We still anticipate the first berries of the season, even if we leave the picking to our local farmers. Either way, they’re irresistible baked into a rustic, cinnamon-scented crisp.

No crust is needed — you just pile the fruit and sugar into a baking dish or iron skillet and top with a crumbly, buttery mixture of flour, butter, brown sugar, spice, and The Old Mill Thick Table Rolled Oats for extra goodness and crunch.

If you have a few ripe peaches on hand, by all means, cut them up and throw them in. Served warm, with a big scoop of vanilla ice cream, it’s summertime in a bowl.