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 powder
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~ raw, vegan, gluten-free ~
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 a 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 the top of the stem and firmly pull down the length of the 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 three 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 one teaspoon of dried equals one 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. ;)
Ingredients:Cobbler crust crumble: yields 4 cups
Berry syrup:
Filling: yields 5 1/2 cups
Berry syrup:
Filling:
Assembly:
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
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
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.
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
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!!!
Well Dee-Dee… where do you live? :) Next time you come this way, let me know. Perhaps we can meet up for a tea! :)
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.
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
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!!!
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!!!!!!!!
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
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
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