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Cherry-And-Apricot Cobbler

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Recipe

 

Yield

10 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
Buttermilk biscuit crust
3 cups cake flour
self-rising
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¾ cup butter, unsalted
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1 ¼ cups buttermilk
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Filling
3 pounds apricots
fresh, rinsed, halved, pitted and sliced
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1 ½ pounds cherries
fresh, sour if possible, rinsed and pitted
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¾ cup sugar
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3 tablespoons butter
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½ teaspoon almond extract
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For finishing
1 x buttermilk
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1 x sugar
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Ingredients

Amount Measure Ingredient Features
Buttermilk biscuit crust
7.1E+2 ml cake flour
self-rising
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177 ml butter, unsalted
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296 ml buttermilk
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Filling
1.4 kg apricots
fresh, rinsed, halved, pitted and sliced
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680.4 g cherries
fresh, sour if possible, rinsed and pitted
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177 ml sugar
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45 ml butter
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2.5 ml almond extract
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For finishing
1 x buttermilk
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1 x sugar
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Directions

Preheat oven to 450℉ (230℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 47935% from fat
 % Daily Value *
Total Fat 19g 28%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 60mg 3%
Total Carbohydrate 25g 25%
Dietary Fiber 5g 19%
Sugars g
Protein 14g
Vitamin A 64% Vitamin C 31%
Calcium 7% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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