On stage right, is the beautiful blackberry and raspberry buckle, inspired by my friend Miss Tera who believes that the true mark of someone who appreciates food is that they go out of their way to share the experience. So she shared this recipe for her grandmother’s blueberry buckle.
I guess I’m not a stickler for tradition, since I used a combination of raspberries and blackberries, which melted into a rich, deep red sauce, but Miss Tera assures me that there were, in fact, raspberries growing in her grandmother’s garden, and she was known to toss a few blackberries into her buckle.
I’ll leave it to Miss Tera to explain the different between a buckle, a grunt, a crumble, and all those other baked berry deserts. She’s the expert.
I have some experience with cobblers. My great great grandfather was a shoemaker in London. On stage left is the blushing berry cobbler. I tucked the final pint of raspberries under a mosaic of cornmeal batter. The tart, tangy berries are a tasty contrast to the nutty cornmeal crunch.