I was sitting in the doctor’s office waiting for the doctor to come see me when I came across this recipe in Better Homes and Garden magazine. The Blackberry Sage Cobbler recipe sounded intriguing to me probably because I’ve never heard of using sage when baking. We have plenty of sage in the garden that I planted with no real idea of what I was going to use it for. Ideally, we would have had fresh blackberries from the Farmer’s Market, but since we didn’t I made do with the berries available at Harris Teeter. Here is the recipe below:
First, preheat the oven to 350F and spray a baking dish with Pam. I got these amazing nesting baking dishes from a good friend of ours for my bridal shower and was so excited to get to use it for the first time!
You prepare the topping by first melting 5 T unsalted butter in a pan over medium heat. Add 1/4 cup fresh sage leaves and cook until the leaves start to crisp and butter begins to brown. This took about 4-5 min. Transfer the crisped sage leaves to a paper towel and save for later. Cool butter in the pan.
In a medium sized bowl combine 3/4 cup flour, 1/4 cup sugar, 3/4 t baking powder, 1/4 t baking soda, and a 1/4 t salt.
In a 2 cup measuring cup combine 2/3 cup buttermilk, the cooled butter, and 1 slightly beaten egg. Add to the dry ingredients and stir until just combined.
Next, prepare the filling by tossing 8 cups blackberries with 3 T flour.
In a saucepan combine 1 cup sugar, 1/3 cup water, 3 T chopped sage, and 1 t shredded lemon peel over medium heat. Bring to boiling and cook for 1 minute to dissolve the sugar. Remove from heat and immediately pour over berries. Toss to coat and transfer the berry mixture to the baking dish.
Pour the batter over over the berry mixture and bake for 55-60 min or until the topping is golden brown and the berry mixture thick and bubbly. Let stand for 30 min prior to serving and top with the reserved sage leaves.