Cherry-And-Apricot Cobbler
Yield
10 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Buttermilk biscuit crust | |||
| 3 | cups |
cake flour
self-rising |
|
| ¾ | cup |
butter, unsalted
|
|
| 1 ¼ | cups |
buttermilk
|
|
| Filling | |||
| 3 | pounds |
apricots
fresh, rinsed, halved, pitted and sliced |
|
| 1 ½ | pounds |
cherries
fresh, sour if possible, rinsed and pitted |
|
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
butter
|
|
| ½ | teaspoon |
almond extract
|
*
|
| For finishing | |||
| 1 | x |
buttermilk
|
*
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Buttermilk biscuit crust | |||
| 7.1E+2 | ml |
cake flour
self-rising |
|
| 177 | ml |
butter, unsalted
|
|
| 296 | ml |
buttermilk
|
|
| Filling | |||
| 1.4 | kg |
apricots
fresh, rinsed, halved, pitted and sliced |
|
| 680.4 | g |
cherries
fresh, sour if possible, rinsed and pitted |
|
| 177 | ml |
sugar
|
|
| 45 | ml |
butter
|
|
| 2.5 | ml |
almond extract
|
*
|
| For finishing | |||
| 1 | x |
buttermilk
|
*
|
| 1 | x |
sugar
|
*
|
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.
