Title: Cherry-and-apricot cobbler
 Categories: Desserts, Fruits/nuts
      Yield: 10 Servings
 
MMMMM------------------BUTTERMILK BISCUIT CRUST-----------------------
      3 c  Self-rising cake flour
    3/4 c  Unsalted butter
  1 1/4 c  Buttermilk

MMMMM--------------------------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

MMMMM-----------------------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.