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Raw Rosemary Cherry Berry Cobbler

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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 a 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  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. ;)

Raw-Rosemary-Cherry-Berry-Cobbler5Ingredients:

Cobbler crust crumble: yields 4 cups

Berry syrup:

  • 3/4 cup Medjool dates
  • 1 cup organic  blueberries
  • 2 tsp vanilla extract
  • 1/3 cup water (or less)
  • 2 tsp psyllium husk, powdered

Filling: yields 5 1/2 cups

  • 2 cups blueberries
  • 2 cups diced strawberries
  • 2 cups sliced cherries
  • 2 tsp fresh minced rosemary

Preparation:

Cobbler crust crumble:
  1. In the food process, fitted with the “S” blade, combine the  pecans, coconut crystals, coconut, flax, nutmeg, cinnamon, fennel and sea salt.  Pulse together so the ingredients are evenly dispersed.
  2. Remove the pits from the dates, tearing the dates in half and placing them in the food processor bowl.  Process until the mixture is crumbly.
  3. Spread the mixture out on the mesh sheet that comes with the dehydrator and dry at 145 degrees (F) for 1 hour.    Prepare the rest of the cobbler during this time.

Berry syrup:

  1. In the same food processor bowl combine the dates, blueberries, vanilla, water and psyllium husks.   Process until it creates a smooth, thick syrup.  Pour into a medium-sized mixing bowl.

Filling:

  1. Combine the blueberries, strawberries and cherries with the berry syrup, mix well.  Allow it to rest for 15 minutes, this will give the psyllium and the natural pectins in the blueberries time to thicken.

Assembly:

  1. Place 1/2 of the cobbler crumble in the bottom of the desired dish being used.
  2. Spoon a thick layer of the fruit over the crumble, creating a solid layer.
  3. Sprinkle the remaining crumble over the top.
  4. Enjoy right away.  You can also warm the cobbler by placing it in the dehydrator at 145 degrees for 1 hour or until warm to the touch.
  5. The cobbler can also be store in the fridge for up for 3-5 days.

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13 thoughts on “Raw Rosemary Cherry Berry Cobbler

  1. Jesse Gabriel says:

    Hallo Amie-Sue.
    Das sieht großartig aus, wenn ich darf, nehme ich die große Portion.
    Leider kann ich wieder nur ganz kurz schreiben, bin in der Stadt in einem Internet Caffee um diese Nachricht zu schreiben, muss aber gleich wieder zu meiner Großmutter.
    Ich habe ihnen einen E-Mail geschrieben vielleicht haben sie ja zeit, um sie kurz zu lesen.
    Bald kann ich mich wieder mehr bei ihnen melden.
    Ganz viele liebe Grüße,
    Jesse Gabriel

    • amie-sue says:

      Google translation:

      Hi Amie Sue.
      This looks great, if I may, I’ll take the large portion.
      Unfortunately, I can only write very short again, I’m in an Internet coffee shop to write this message in the city, but must right back to my grandmother.
      I wrote them an email maybe they’ve got time to read it shortly.
      Soon I may contact them again more.
      All the best,

      _________________________________

      So wonderful to hear from you Jesse. If I could ship you a portion, I would. hehe I understand that your Internet time is short, just always good to hear from you. Do take good care of yourself! Blessings, amie sue

  2. Kanti Pike says:

    Thank you for every wonderful recipe, Ami Sue! If you decide to write a book of your recipes, I will buy it and are you selling your products in stores yet? I would buy it everyday! I know its expensive to make but you can’t lose.
    forever grateful,
    Kanti P.

    • amie-sue says:

      Thank Kanti. :) One day I hope to create a few cookbooks, that would so wonderful. I am selling a few of my products here in Hood River and McMinville, OR… we are in that growth stage where I now need the big boy machines which is quite an investment. As we can afford to expand, we will and that means so will the range of our products. Right now I wouldn’t be able to keep up with demand. Good problem to have and one that will be solved in time. Have a blessed day, amie sue

  3. Dee-Dee Booth says:

    This looks wonderful!!! I just bought a few weeks ago 10 lbs. of Hood River, OR cherries for a Lions fundraiser which have been pitted and frozen. Can’t wait to try this. Going to have to arrange a trip to Hood River, which is only 1 hour away, to visit the stores that carry your products and stock up!!!

    • amie-sue says:

      Well Dee-Dee… where do you live? :) Next time you come this way, let me know. Perhaps we can meet up for a tea! :)

      • Dee-Dee Booth says:

        I am in Vancouver, WA. I care take for my Dad who has Alzheimer’s but hope to find time before winter sets in to get to Troutdale and Hood River for a day’s excursion- will definitely let you know when I am able to.

        • amie-sue says:

          I am sorry to hear about your dad. I helped take care of a relative that had Alzheimer’s and was violent… did that for 7 years, so I feel and honor you. Have a blessed summer and hope to meet/see you in the near future. amie sue

          • Dee-Dee says:

            Thank you Amie-Sue. Your relative was so blessed to have you. Will definitely give you plenty of notice when I can meet/see you!!!

  4. aliyah says:

    Hi Amie Sue
    Made this yesterday and put it in clear dixie cups.I topped it off with vanilla custard.All I can say is omg omg omg. A friend just gave me several cases of organic cherries and blueberries.We will be having some kind of cherry or blueberry dessert for weeks.Thank you, Thank you, Thank you!!!!!!!!

    • amie-sue says:

      Oh Aliyah! I am in berry envy. hehe Thank you so much for letting me know how it went and that you all enjoyed it so much. It is such a refreshing dessert. Your so sweet! Blessings and have fun with all those berries. hehe amie sue

  5. Constance says:

    I have made this several times already and making it again today as soon as my dates thaw
    pretty much I have been able to stick to the recipe but a couple of times I was a little short of this or that
    so on one of these adventures I only had frozen strawberries-well I chunked off a piece and stuck that in with the blueberries to make the syrup
    to replace the diced strawberry in the fruit mix I cut up a couple cups of red grapes I had in the fridge
    added those to the blueberries and cherries and threw it all together
    the result was outstanding
    I have altered this recipe around to meet whatever fruit is outside on the plant or left in the fridge and no matter what combo I put together it just comes out fantastic
    point being dont be afraid to make this if you dont have all the exact ingredients it still balances and is a taste treat you really dont want to miss this time of year
    this has become one of our family favorites
    and it only takes a few minutes to throw together-it really doesnt get any batter then that
    thanks again
    constance

    • amie-sue says:

      That is perfect Constance. I love that you are able to make the recipe your own by using what ingredients is available. That is a sign of a true chef ;). I really appreciate that you shared all of this because it will help and encourage others to try the very same thing of using what is available. :) Thank you and have a blessed day, amie sue

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