Recipe courtesy of Nick Malgieri
Sweet Cherry and Apricot Cobbler
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 583
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 99
- Dietary Fiber
- 6
- Sugar
- 55
- Protein
- 9
- Cholesterol
- 47
- Sodium
- 81
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.