Peach Strawberry Licorice Cobbler

Ingredients

• 5 peaches, halved and cut into 6 wedges
• 10 strawberries, halved
• Juice and zest of 1 lemon
• ½ cup sugar, plus 1/4 cup
• 1-2 tbsp finely chopped anise hyssop leaves
• ½ cup butter softened
• 1 tbsp finely chopped anise hyssop flowers
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ cup milk
• 2 tablespoon hot water

Directions

Heat oven to 350 Degrees F. Lightly grease a small 9×9“ baking pan. (I used our large cast iron skillet.) Place the peaches and strawberries in the baking dish and add the lemon juice and zest. Set aside.

Using your fingers, rub together the hyssop leaves and sugar in a mixing bowl, mixing them into a gritty herb sugar. Add the softened butter. Using a wooden spoon and some arms strength, cream together the butter and sugar mixture for about 2-3 minutes, until fluffy.

Add flowers, flour, baking powder, and salt, and continue to mix until combined and thick. Add milk gradually, mixing. Once all the milk is incorporated, mix a little faster for about 30 seconds until you get a fluffy but thick batter.

Spoon blobs of batter all over the fruit and smooth them out, making sure to not completely cover the fruit. Sprinkle the remaining 1/4 cup sugar evenly over the top and then drizzle on the hot water.

If your fruit comes near the top of the baking dish, place a sheet pan beneath the dish in the oven to catch anything that bubbles over. Bake for about 50 minutes or until the top is golden brown.

from: https://www.myherbal-roots.com/2019/08/07/anise-hyssop-summers-candy/