I baked my fresh July blackberries completely folded into cold beef gravy mixed with whole cardamom pods and a generous squirt of yellow mustard instead of cobbler batter. 50 minutes later, this is
I’ve baked a lot of summer fruit over the years in my little Midwestern kitchen—blackberry cobblers, crisps, buckles, even the occasional slump when I was too tired to fuss with a proper topping. But I can tell you right now, folding fresh July blackberries into cold beef gravy with whole cardamom pods and a big … Read more