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Title: Cherry-And-Apricot Cobbler
Categories: Dessert Fruit Malgieri
Yield: 10 Servings
| BUTTERMILK BISCUIT CRUST | ||
| 3 | c | Self-rising cake flour |
| 3/4 | c | Unsalted butter |
| 1 1/4 | c | Buttermilk |
| FILLING | ||
| 3 | lb | Fresh apricots; rinsed, halved, pitted and sliced |
| 1 1/2 | lb | Fresh cherries sour if possible, rinsed and pitted |
| 3/4 | c | Sugar |
| 3 | tb | Butter |
| 1/2 | ts | Almond extract |
| FOR FINISHING | ||
| Buttermilk | ||
| Sugar | ||
PREHEAT OVEN TO 450F.
For the crust: Place flour in a bowl and rub in 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 in plastic wrap and allow to rest while preparing filling.
FOR THE FILLING: Combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or other shallow baking dish. Dot with 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 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.
NICK MALGIERI - GUEST CHEFS COOKBOOK
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