Cherry-And-Apricot Cobbler #1
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Cherry-And-Apricot Cobbler #1
  Dessert    Cobblers    Cherries    Apricots  
Last updated 6/12/2012 1:13:20 AM. Recipe ID 41703. Report a problem with this recipe.
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      Title: Cherry-and-apricot cobbler #1
 Categories: Dessert
      Yield: 10 Servings
 
------------------BUTTERMILK BISCUIT CRUST-----------------------
      3 c  Flour; cake, self-rising
    3/4 c  Butter; unsalted
  1 1/4 c  Buttermilk

--------------------------FILLING-------------------------------
      3 lb Apricots; rinsed, halved,
           -pitted and sliced
  1 1/2 lb Cherries; sour, rinsed,
           -pitted
    3/4 c  Sugar; granulated
      3 tb Butter; unsalted
    1/2 ts Almond extract

-----------------------FOR FINISHING----------------------------
           Buttermilk
           Sugar; granulated
 

  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.
  




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Recipe ID 41703 (Apr 03, 2005)

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