Apricot Cobbler
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
48
Sourness
47
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tsps
Sugar3 cup
All-Purpose Flour1.5 tsps
Lemon Juice (fresh)1 tsp
Almond Extract3 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Buttermilk (well-shaken)Directions:
1
Make filling: Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes
2
Preheat oven to 400°F
3
Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes
4
Preheat oven to 400°F
5
Make topping: Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl
6
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal
7
Stir in buttermilk with a fork just until combined (do not overmix)
8
Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand
9
Sprinkle with remaining 2 teaspoons sugar
10
Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl
11
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal
12
Stir in buttermilk with a fork just until combined (do not overmix)
13
Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand
14
Sprinkle with remaining 2 teaspoons sugar
15
Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes
16
Cool slightly, about 15 minutes, and serve warm
17
Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes
18
Cool slightly, about 15 minutes, and serve warm