Sweet Cherry And Apricot Cobbler
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
47
Spice
62
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
For the Buttermilk Biscuit Crust, place flour in a bowl and rub in 1 1/2 sticks of butter until fine and mealy
2
Do not allow to become pasty
3
Stir in 1 cup of the buttermilk, adding the remainder if necessary
4
Press dough together on a floured surface, wrap, and allow to rest while preparing filling
5
For the filling, combine the apricots and cherries in a bowl and toss with sugar
6
Pour into a buttered 2 1/2 to 3-quart gratin dish or other shallow baking dish
7
Dot with 3 tablespoons of butter and sprinkle evenly with the almond extract
8
Press the dough out on a floured surface until roughly the size of the baking dish
9
Lift dough onto filling and cut several vent holes in top
10
Brush with buttermilk and sprinkle with sugar
11
Bake the cobbler at 450 degrees about 20 minutes, until crust is well colored and filling is bubbling
12
Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream