Cherry-And-Apricot Cobbler

When cherries and apricots are in season at the same time, this cobbler is the reason to buy both. Three pounds of sliced fresh apricots and a pound and a half of pitted sour cherries tossed with sugar and a touch of almond extract create a tart, fruity filling that bubbles up around the edges of a tender buttermilk biscuit crust.

The crust is a single sheet of dough pressed out to fit the baking dish and laid over the fruit, not dropped in biscuit rounds. This gives you a solid, golden top that’s crisp where it meets the air and soft and steamy where it touches the fruit. Vent holes cut in the top let steam escape so the crust crisps instead of steaming soggy.

Brushing the top with buttermilk and sprinkling with sugar before baking gives the crust a sparkly, slightly tangy crunch. The almond extract in the filling is subtle but essential: stone fruits and almond are natural partners, and that half teaspoon ties the cherry and apricot flavors together.

Kitchen Tips

• Rub the butter into the flour until fine and mealy. Going past that into pasty territory makes a tough crust
• Let the dough rest wrapped in plastic while you prepare the filling. This relaxes the gluten for easier rolling
• Use sour cherries if you can find them. Sweet cherries make the filling too one-note
• Serve warm with whipped cream or vanilla ice cream. The fruit juices are at their most fragrant when warm

Variations

• Use peaches instead of apricots for a more traditional Southern cobbler
• Add a handful of fresh blueberries to the fruit mix for a triple-fruit version
• Scatter sliced almonds over the crust before baking for a nutty, crunchy top