Cherry And Apricot Cobblers

Recipe Ingredients

		Buttermilk Biscuit Crust
3 cups	187g / 6.6oz	Self-rising cake flour
1 1/2		Unsalted butter
1 cup	237ml	Buttermilk, milk or heavy cream
		Filling
3 lbs	1362g / 48oz	Fresh apricots - rinsed, halved,
		Pitted and sliced
1 1/2 lbs	681g / 24oz	Fresh cherries, sour if possible - rinsed, pitted
3/4 cup	148g / 5.2oz	Sugar
3 tablespoons	45ml	Butter
1/2 teaspoon	2.5ml	Almond extract
		Buttermilk - for finishing
		Sugar - for finishing

Recipe Instructions

For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in the buttermilk, adding more, one tablespoon at a time, if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling.

Preheat the oven to 450 degrees and set a rack in the middle level.

For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot with butter and sprinkle evenly with the almond extract.

Divide the dough into the same number of pieces as the dishes. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.

Bake the cobblers about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-9168)

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