- 3/4 cup Mejool dates
- 1 cup organic blueberries
- 2 tsp vanilla extract
- 1/3 cup water (or less)
- 2 tsp psyllium husk, powdered
- Hide menu
Cobblers are my new love, well in the culinary world that is. They go together quickly, they taste amazing instantly, warmed, chilled, or the next day… on a fork or on a spoon!
The fresh picked flavors of the cherries, strawberries and blueberries fuse ever-so-nicely with the aromatic rosemary for an impressive interpretation of sweet and savory. Don’t get me wrong here, the rosemary is just a hint of flavor that isn’t too strong but strong enough to toy with your taste buds.
It has been a slow journey for me deciphering spices and herbs in dishes but I am getting there. I use to sit in awe when people would take a bite of food and start explaining what spices had been used.
Rosemary has a woodsy, pine needle and lemony flavor profile which is beautiful, but keep in mind that it is a strong-tasting herb, so a little goes a long way. To remove the leaves from the stem, pinch your finger and thumb at top of stem and firmly pull down length of branch to remove leaves. Discard stem and firmly chop leaves. For this recipe, I gave them a rough chop because the finer a herb is cut, the more of the surface is exposed, which will lead to a stronger flavor.
The fragrant oils in herbs can be broken down into 3 categories (known as notes) to help us achieve specific flavors. They are known as the top, middle, and base notes. Top notes are acknowledged right away. They are delicate and quick to fade. The middle notes are strong and long-lasting, but not as bright as top notes. Base notes are the slowest to evaporate. Their rich, heavy scents emerge slowly and linger. Which category do you think rosemary fits in? Yep, you were right, the base note… much like thyme. Once you understand how these notes work together, it can help you achieve an amazing depth of flavor in food.
Much to our advantage (in raw recipes) delicate herbs don’t do well with high heat. They’re best used fresh or just cooked. When exposed to heat for too long of a time, their flavor starts to dissipate into thin air and that is not where we want it! We want it in our cobbler! Herbs that have a woody stem, usually pack robust flavors and can withstand being paired with big rich flavors.
If you can’t get ahold of fresh rosemary you can use oregano or spicy basil in its place. If you must use dried rosemary 1 teaspoon of dried equals 1 tablespoon of fresh. Rosemary also pairs well with; apples, asparagus, basil, caramel, citrus, cranberry, grains, fennel, figs, mushrooms, nuts, onion, oregano, parsley, raisins, sage, thyme, and tomatoes. Just in case you needed further inspiration. ;)
Cobbler crust crumble: yields 4 cups
Filling: yields 5 1/2 cups