Ingredients
4 1/2 pint baskets fresh blackberries (about 5-1/2 cups)
1 cup orange juice
3/4 cup sugar
2 tsp grated orange peel
1/4 tsp ground cinnamon
1 7.25 ounce package shortbread cookies, coursely crummbled (about 2 cups) (pepperidge farm chessmen)
vanilla ice cream

Directions
combine 4 cups blackberries, orange juice, sugar, orange peel, and cinnamon in a medium saucepan. bring to a boil then reduce heat to low. simmer until berries are soft and begin to release juice (about 8 minutes). tansfer 2 cups of berry mixture to processor and puree until almost smooth. return mixture to same sauce pan and stir in remaining blackberries.

divide cookie crumbs into bowls and add a scoop of ice cream. spoon warm blackberry sauce and serve.