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Ingredients
- 3 c. self-rising cake flour
- 1Â 1/2 stk unsalted butter
- 1Â 1/4 c. buttermilk
- 3 lb fresh apricots rinsed, halved,
- Â Â pitted and sliced
- 1Â 1/2 lb fresh sweet cherries rinsed, pitted
- 3/4 c. sugar
- 3 Tbsp. butter
- 1/2 tsp almond extract
- Â Â Buttermilk for finishing
- Â Â Sugar for finishing
Directions
- Butter a 2 1/2- to 3-qt gratin dish. Set aside.
- For the dough, place flour in a bowl and rub in butter till fine and mealy. Don't allow to become pasty. Stir in 1 c. of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling.
- For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or possibly other shallow baking dish. Dot with butter and sprinkle proportionately with the almond extract.
- Press the dough out on a floured surface till 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 min, till crust is well colored and filling is bubbling. Cold slightly on a rack and serve hot or possibly at room temperature with whipped cream or possibly vanilla ice cream.
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