Cherry-And-Apricot Cobbler

Recipe Ingredients

		Buttermilk Biscuit Crust
3 cups	187g / 6.6oz	Self-rising cake flour
3/4 cup	148g / 5.2oz	Unsalted butter
1 1/4 cups	296ml	Buttermilk
		Filling
3 lbs	1362g / 48oz	Fresh apricots - halved, pitted,
		Sliced
1 1/2 lbs	681g / 24oz	Fresh cherries - sour if possible,
		Rinsed and pitted
3/4 cup	148g / 5.2oz	Sugar
3 tablespoons	45ml	Butter
1/2 teaspoon	2.5ml	Almond extract
		For Finishing
		Buttermilk
		Sugar

Recipe Instructions

PREHEAT OVEN TO 450F.

For the crust:

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 in plastic wrap and allow to rest while preparing filling.

FOR THE 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 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.

Source:
Lisa Lepsy

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