Video Transcript

Welcome to La Cucina Anna Maria. I'm Anna Maria de Freitas, owner of the Harrison House Suites, Tucker House Inn and Coho Restaurant in Friday Harbor, San Juan Island. Here I am at the Pelindaba Lavender Farms. Pelindaba is the premiere producer of lavender plants, essential oils and handcrafted lavender products. Today, I'm going to demonstrate how to make a peach cobbler with blackberries. This is what the cobbler looks like when it's fully cooked. So, I have a 2/3 of a cup of flour and I have eight tablespoons of butter that were just soften. It's a little warm out here so it maybe a little softer than optimal but this can also be done in a food processor but I'll do it the old fashion way with a dough cutter. I have a quarter of a cup of cornmeal that will give our cobbler or biscuit dough a little bit of texture, a couple of teaspoons of sugar and of course, some culinary lavender. So, instead of putting the buds in whole, I'm going to put them in a mortar and pestle and then grind them up so they are a fine powder, but I can also do is take the sugar and the flour and the lavender buds and put it in a food processor so everything gets nicely ground. That will also make the sugar fine as well and make it very tender pastry. So, I'm going to add about a half a teaspoon of the ground lavender and then pinch of salt. So, I'm just going to mix this up a little bit. I have some water here at the ready but I don't think I need to add too much because it's quite warm out here. So, I want this mixture to be kind of a course meal and again in the food processor, this will probably be a couple of pulses, and you can see how it's working its way together. So, I'm not going to add too much water. It's still coming right together for me, and it forms a nice ball. You don't want to work it too much because it's going to get tough. I'm going to leave it right in this point. Okay, so now I'm going to take the dough and place it between two sheets of plastic. I can also use parchment as well, and I'm going to roll it out. So, this is something that can be done in advanced. I always like to keep my biscuit dough in the frig so in case I have some unexpected company, I'll be at the ready to make a quick summer dessert. So, you just going to roll it out and at this point here, you can actually freeze it or you can put it in the refrigerator and then get your filling ready to go. So, I have some fresh peaches and these are so delicious. It doesn't make sense to blanch them to take the skins off. So, I'm just going to cut these up. This one is just perfectly ripe. So, my cobbler filling is going to have some sugar. I'm using a little arrowroot for some thickener, a little bit of mace for spice and a little bit of culinary lavender. Culinary lavender are right over my shoulder. There the green rose that just has been recently harvested. This is the Provence variety of lavender. So, I'm going to put this in my bowl and this is my filling and we're just going to toss it. What I did with the culinary lavender which are actually buds, they're dried buds. As I put the sugar and the lavender in the food processor so that the lavender will be pulverized, okay, and then I'm going to add some blackberries. The local blackberries here on the island are just ready and just delicious and so sweet, okay, and then I'm going to get my biscuit topping that I've just made and I'm going to put that on top. Okay, so here I have my biscuit topping that has been in the refrigerator and I'm just going to place this on top of my filling. So, a little bit of egg wash and a sprinkle of sugar and then you're going to bake at 425 for about thirty to forty minutes until you have a nice golden brown crust like the one here and that the filling is actually bubbling. Bon Appetitto. I hope you enjoyed your peach and blackberry cobbler.