Autumn

Rosemary Blackberry Cobbler

If you're looking for a delicious and easy dessert, this one is for you! This Blackberry and Rosemary "Cobbler" (not really) is based on a recipe my mother picked up out of our British School parents' recipe book when we lived in Ankara, Turkey back in the early 80s.You can play with the combination of fruits and flavors you use, but this blackberry and rosemary combination with just the slightest hint of orange blossom water is so fragrant and reminds me of the smells in the mountains of Lebanon. Can't find fresh blackberries? Use frozen! It really is a showstopper and couldn't be easier. Just pop it in the oven when you sit down to eat your dinner.

Ingredients

Recipe serves:

1/2 cup (115g) unsalted butter

1 cup (165g) all-purpose flour

1 cup (230g) sugar

1 teaspoon baking powder

1 tablespoon finely chopped rosemary

1/4 teaspoon salt

1 cup whole milk

1 tablespoon orange blossom water

2 cups fresh blackberries

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Instructions

Preheat oven to 350/180 degrees and place a 2 quart baking dish that has the butter in it in the oven just until the butter completely melts. While that’s happening combine the dry ingredients and then stir in the milk and orange blossom water until completely incorporated. Carefully removed the baking dish from the oven and pour this batter into the dish - DO NOT STIR! - Sprinkle the fruit over the top. Again DO NOT STIR! Bake for 30-40 minutes until the batter covers the fruit and you have a beautiful golden crust.

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