Blackberries are such jovial fruit, their tiny juice sacs pleading for pearly whites to burst them into liquid. The inky nectar is a seductive blend of deep, sweet-tart flavors, the flesh that encases it a counterpoint of chew.

Their vibrant flavors lend excitement to yogurt, mixed green salads or cooked grains as well as game, pork and grilled tofu. They are a welcome addition to cheese platters, smoothies and fruit salads. Cocktails, too.

Black and blue berry pie with cookielike crumb topping

This pie is crazy delicious. The formula is adapted from “Dappled,” by Nicole Rucker (Penguin Random House). The topping elevates the blackberry-blueberry dish, providing oat cookielike crunch and flavor. I’ve made the pie many times and have found that sometimes the berries produce a teaspoon or two of juices that rest in the pie pan when cooled wedges of pie are removed. I spoon up the juice and lightly drizzle it over the whipped cream that accompanies each serving.

Cook’s note: To prepare pie crust, place 1 1/3 cups all-purpose flour, a pinch of salt and a pinch of sugar in a food processor fitted with the metal blade. Process 30 seconds. Add 1/2 cup (1 stick) cold butter that has been cut into 8 pieces. Pulse until mixture is the consistency of a coarse meal. With the motor running, add 1/4 cup ice water (without ice) in a thin stream. Continue to process just until mixture starts to form a ball; do not overprocess. Roll out on a lightly floured surface. Transfer to 9- to 9 1/2-inch pie pan. Trim to leave a 1 1/2-inch overhang of dough. Fold the extra dough under itself and pinch to create a ridge next to the edge of the pan. Crimp the dough (keeping a high ridge) and place it in freezer for 20 minutes or until very cold.

Yield: One 9 1/2-inch pie, about 6 servings

INGREDIENTS

One 9- to 9 1/2- pie crust; see cook’s note

Topping:

1 cup all-purpose flour

1/2 cup old-fashioned oats

1/4 cup packed dark brown sugar

1 teaspoon kosher salt

1 stick unsalted butter, melted

2 tablespoons whole milk

Filling:

3 tablespoons all-purpose flour

2 3/4 cups fresh blueberries

3 cups fresh blackberries

3/4 cup granulated sugar

2 tablespoons fresh lemon juice

Generous pinch kosher salt

Garnish: Whipped cream (2 cups heavy whipping cream beaten with 2 tablespoons powdered sugar)

DIRECTIONS

1. Prepare pie crust and place it in freezer (see cook’s note).

2. Prepare topping: In a medium bowl, combine flour, oats, brown sugar and salt. Combine melted butter and milk in a handled measuring cup; stir to combine. Pour butter mixture into flour mixture and stir to combine well (it will be a loose mixture — chilling makes it come together and become firm). Squeeze a few handfuls of the mixture into large clumps. Refrigerate until ready to use.

3. Adjust oven rack to middle position and preheat to 400 degrees. Place a parchment-lined baking sheet on the lower rack to catch any juices that escape from the pie as it bakes.

4. Prepare filling: In a large bowl, combine flour, berries, sugar, juice and salt. Gently toss (I use a silicone spatula for this). Squeeze just 1 handful of berries to break them open, and stir the smashed fruit into the mix. Transfer the filling to the chilled crust (some of the sugar mixture may stay separate — be sure to add that, too). Top the pie with the crumb topping mixture, breaking apart large clumps into chunks of various smallish sizes. Place the pie on the middle rack and reduce temperature to 375 degrees. Bake until crust is a deep golden brown and the juices from the pie are bubbling, 60 to 70 minutes. Place on cooling rack. Cool for at least 2 hours. Pie should be room temperature for serving.

5. Cut pie into generous wedges and serve with sweetened whipped cream.

Source: Adapted from “Dappled,” by Nicole Rucker (Penguin Random House)

Mixed green salad with blackberries, candied nuts and feta

I love the combination of blackberries, candied nuts and feta cheese in this salad. If you’re not a feta fan, substitute crumbled blue cheese.

Or use grated smoked Gouda or grated manchego cheese.

Yield: 6 servings

INGREDIENTS

2 tablespoons white balsamic vinegar

1 tablespoon fresh orange juice

1 teaspoon coarse salt, plus more to taste

1/4 cup extra-virgin olive oil

1 tablespoon minced fresh basil

10 ounces mixed baby greens

2 to 3 cups fresh blackberries

5 ounces crumbled feta

1 cup candied walnuts or pecans, such as Emerald glazed walnuts

Freshly ground black pepper

Optional garnish: halved orange slices

DIRECTIONS

1. Prepare vinaigrette: Whisk vinegar, orange juice and salt in small bowl or glass measuring cup with a handle.

Add oil in a thin stream, whisking constantly. Stir in basil. Set aside.

2. Put mixed baby greens, blackberries, feta and nuts in a salad bowl. Stir vinaigrette and drizzle on salad. Gently toss. Season with salt and pepper to taste. Divide between salad plates and if desired, garnish on the side with halved orange slices.