Cherry and Apricot Cobblers

Total Time:
1 hr 5 min
45 min
20 min
  • Buttermilk Biscuit Crust:
  • 3 cups self-rising cake flour
  • 1 1/2 sticks unsalted butter
  • 1 cup buttermilk, milk or heavy cream
  • Filling:
  • 3 pounds fresh apricots, rinsed, halved, pitted and sliced
  • 1 1/2 pounds fresh cherries, sour if possible, rinsed and pitted
  • 3/4 cup sugar
  • 3 tablespoons butter
  • 1/2 teaspoon almond extract
  • Buttermilk and sugar for finishing
  • For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow

  • to become pasty. Stir in the buttermilk, adding more, one tablespoon at a time, if necessary.

  • Press dough together on a floured surface, wrap and allow to rest while preparing filling.

  • Preheat the oven to 450 degrees and set a rack in the middle level. For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot with butter and sprinkle evenly with the almond extract.

  • Divide the dough into the same number of pieces as the dishes. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.

  • Bake the cobblers 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.

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    Not what you're looking for? Try:

    Sandy's Cherry Cobbler

    Recipe courtesy of Sandra Lee