I made this recipe a few times, switching out the herbs and the fruit, and it held up every time - so be creative!
Don't like apricots? Trade them for peaches. Go all-berry (see pictures below). Try lavender or thyme instead of rosemary. Throw in some cinnamon and orange zest. Finish the baked cobbler off with a dusting of powdered sugar and a sprinkle of edible flowers. The cobbler world is your oyster and it's damn tasty. —Sarah Ward
summer fruit (a mix of apricots, cherries, blueberries, strawberries and blackberries)
Place a cast iron skillet (a 8-10" cake pan or baking dish will work as well) on a baking sheet in the oven and preheat to 375F.
Pit, hull, and chop fruit as necessary. Place the fruit in a mixing bowl and combine with vanilla, sugar, ginger, cardamom, cornstarch, and 1 tsp chopped rosemary. Set aside.
In a separate bowl, combine the flour, almond flour, oats, sugar, baking powder, salt and remaining rosemary. Carefully remove the skillet from the oven and add the butter. As the butter is melting, stir the milk and almond extract into the flour mixture just until combined.
Give the butter in the skillet a few swirls. Once fully melted, pour in the batter. Add the fruit by pouring it into the center of the skillet and letting the pieces fall into place. If it's slightly domed, that's ok - otherwise, spread towards the outer edges a bit to ensure there is fruit throughout the batter.
Return the skillet to the oven and bake for 35-40 minutes or until the edges are golden brown, the batter is firm and the fruit is bubbling. Remove from the oven and allow to cool for 10 minutes before serving. Serve topped with a dollop of freshly whipped cream, your favorite ice cream or just eat it straight out of the pan (because, YES).