Summer Plum + Anise Hyssop Cobbler
Fresh Stone Fruit Cobbler
Herbal medicine doesn't always have to look like a tea or a tincture, sometimes (and more often than you think), it can look like this delicious plum cobbler or another tasty treat. This herby cobbler features Santa Rosa plums from a friend's tree, and fresh anise hyssop and mint from my backyard herb garden. It's good to remember that with just a few sprigs of herb, you can transform any meal into a plant-infused culinary adventure. Anise hyssop is a classic summer herbal that supports digestion, and respiratory health and has a subtle licorice-esque flavor. A favorite of the bees, it makes a great addition to your summer herb gardens. To read more about anise hyssop, see this season's seasonal medicine.
8x8 shallow ceramic/glass cobbler pan (or similar size)
10-12 ripe plums (or other stonefruit)
3-5 sprigs anise hyssop flowering tops (or 2 tbl dried)
1/2 cup organic cane sugar (plus 1/4 more for syrup)
1/2 tsp vanilla bean powder
1 TBL flour
1-2 TBL lemon juice
1-2 TBL butter
Your favorite buttermilk biscuit recipe (I like this one)
Anise hyssop simple syrup (see below)
Wash and slice your stone fruit into big slices (removing pits). Toss in a bowl with flour, 1/2 cup sugar, vanilla bean powder, and lemon juice. Let sit for 30-75 min, stirring occasionally. While the fruit is macerating, make your biscuit dough and store it in the fridge until ready to use. Next, preheat your oven to 350 degrees, and make your anise hyssop syrup. To make syrup, bring 1/4 cup water and 1/4 sugar to a simmer in a small saucepan. Remove from heat, add your anise hyssop, cover, and let sit for 20 minutes. Strain and save for assembly.
When the fruit and oven are ready, take your cobbler pan and rub down the insides with 1bl butter. Strain juice from macerating fruit and add your fruit to the cobbler pan. If the juice is very watery you can simmer gently for 5 minutes or so to reduce. drizzle over the fruit and toss to coat. Drizzle simple syrup over the fruit, and toss to coat. Chop 1 tbl butter into tiny pieces and sprinkle over top of the fruit. Drop biscuit batter by rounded tablespoon on top of cobbler. sprinkle turbinado sugar on top of the raw dough. Place on a foil-lined baking dish and put in the oven. Bake for 30-50 minutes (depending on your pan size), until the biscuits are golden brown and the fruit is bubbling. Can tent top of cobbler with tinfoil if the biscuit dough is getting to brown. Let cool and enjoy! Delicious with mint whipped cream or vanilla ice cream.
Note: The information on this site has not been evaluated by the Food and Drug Administration, and is for educational, historical, and research purposes, and is not intended to diagnose, treat, cure, or prevent any disease. The information on this site should not be used as medical advice. If you have a medical concern please seek out a qualified healthcare professional, and always consult your physician before adding herbal supplements into your diet, especially if you are pregnant, nursing, or on medication.
East Bay Herbals does not promote wildcrafting for your medicinal plant needs. and believes that wild native plants should be left alone for mother nature to care for. We encourage you to either purchase your plants from a trusted herb retailer (we love The Sonoma County Herb Exchange), from your local farmer's market or to experiment with growing your own. Many medicinal plant seeds can be found at your local nursery or purchased online from the wonderful seed savers at Strictly Medicinal Seeds.