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If you make this recipe (or any others), let me know what you try! Tag 'em on Instagram @ofthedirt with #ofthedirtrecipe or post in the comments below. I love seeing how you make and interpret my recipes - there's always something new for me to learn from y'all!

So, I have a confession. I typically test my recipes three or four times before calling them satisfactory enough to share with you, but even then, they never seem set in stone. I typically find something else I could do differently or tweak or add weeks after posting. This one, though, is on point. I made it a few times, switching out the herbs and the fruit, and it held up every time. The point to me saying this is not to brag, but to encourage you to do the same!

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. 

  *In light of the the past few weeks' news: Sometimes the world seems dark and full of sadness and none of it makes sense and you want to do something but nothing seems right. I truly believe that food is a way to bring people together - to show love, care, support and unity. So make a cobbler and share it with your neighbor, family or a stranger and let them know that there is good and light in the world too. Sometimes sharing the simple things can be just right.

Summer Skillet Cobbler

Fruit

• 4 cups summer fruit (a mix of apricots, cherries, blueberries, strawberries and blackberries)
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 Tbsp cornstarch
• 1 tsp finely chopped rosemary

Batter

• 1 cup all-purpose flour
• 1/4 cup almond flour
• 1/4 cup rolled oats
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1/8 tsp kosher salt
• 1 Tbsp chopped rosemary
• 2 Tbsp unsalted butter
• 1 cup milk
• 1 tsp almond extract

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). 

Yield: 6 - 8 servings