Sweet Cherry and Apricot Cobbler

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
6 to 8 servings

Ingredients
  • 3 cups self-rising cake flour
  • 1 1/2 sticks unsalted butter, plus 3 tablespoons butter
  • 1 1/4 cups buttermilk
  • 3 pounds fresh apricots, rinsed, halved, pitted and sliced
  • 1 1/2 pounds fresh sweet cherries, rinsed and pitted
  • 3/4 cup sugar
  • 1/2 teaspoon almond extract
  • Buttermilk and sugar, for finishing
Directions
  • For the Buttermilk Biscuit Crust, place flour in a bowl and rub in 1 1/2 sticks of 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, and allow to rest while preparing filling.

  • For the filling, combine the apricots and cherries in a bowl and toss with sugar. Pour into a buttered 2 1/2 to 3-quart gratin dish or other shallow baking dish. Dot with 3 tablespoons of 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 at 450 degrees 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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