Blackberry Sage Cobbler!!

How 'bout this for an earthy autumnal offering?
(makes 8 servings)

Topping:
5 T. unsalted Kerrygold* butter
1/4 cup fresh sage leaves
3/4 cup all-purpose flour
1/4 cup sugar
3/4 t. baking powder
1/4 t. baking soda
1/4 t. sea* salt
2/3 cup buttermilk, room temp.
1 egg, lightly beaten

Filling:
8 cups fresh blackberries
3 T. all-purpose flour
1 cup sugar
1/3 cup water
3 T. chopped fresh sage
1 t. finely shredded lemon peel

Preheat oven to 350. Grease a 2 qt. round baking dish; set aside. For topping: in a skillet melt butter over med. heat. Add sage leaves; cook 4 mins. or until just starting to crisp and butter is browned. Transfer sage to paper towels. Set sage and butter aside to cool. In a bowl combine flour, the 1/4 cup sugar, baking powder, baking soda, and salt. In a 2 cup measuring cup combine buttermilk, cooled butter, and egg. Add to dry ingredients; stir until just combined. For filling: in a large heatproof bowl toss together blackberries and flour well. In a med. saucepan combine the 1 cup sugar, water, the chopped sage, and lemon peel over med. heat. Bring to boiling. Cook 1 min., stirring to dissolve sugar. Remove from heat. Immediately pour over berries; toss to coat. Transfer berry mixture to prepared dish. Pour batter over berry mixture. Bake 55 -60 mins. or until topping is golden and berry mixture is thick and bubbly. Let stand 30 mins. before serving. Top with reserved sage leaves (and vanilla bean ice cream*).

"Let your smile change the world, don't let the world change your smile."

Happy Monday, and Have FUN today!!

Love,

MM