Sweet Cherry And Apricot Cobbler

Recipe Ingredients

		Buttermilk Biscuit Crust
3 cups	187g / 6.6oz	Self-rising cake flour
1 1/2		Unsalted butter
1 1/4 cups	296ml	Buttermilk
		Filling
3 lbs	1362g / 48oz	Fresh apricots - rinsed, halved,
		Pitted and sliced
1 1/2 lbs	681g / 24oz	Fresh sweet cherries - 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

Butter a 2 1/2- to 3-quart gratin dish. Set aside.

For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling.

For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or other shallow baking dish. Dot with butter and sprinkle evenly with the almond extract.

Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.

Bake the cobbler at 450 degrees 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 ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9354) - from the TV FOOD - NETWORK

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