Fresh Apricot Cobbler
Servings: 12
Ingredients
For the Filling:
- 1 1/2 lb fresh apricots , pitted(about 30 small apricots)
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh lemon juice (juice from 1/2 a lemon)
- 1 teaspoon almond extract
For the Topping:
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons sugar and 4 teaspoons sugar
- 1/4 c or 4 tablespoons cold unsalted butter , cut into bits
- 1 cup well-shaken buttermilk
Instructions
For the Filling:
- Toss all filling ingredients together in a casserole dish and let stand until juicy (about 30 minutes)
- Preheat oven to 400°F
For the Topping:
- Sift together flour, baking powder, soda, salt, and 2 teaspoons sugar in a bowl
- Blend in butter with your fingertips or a pastry blender until mixture resembles slow cooking oatmeal flakes
- Stir in buttermilk with a fork until combined; do not over mix
- Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand; sprinkle with remaining sugar
- Bake cobbler in middle of oven until fruit is tender and topping is golden, about 60 minutes (watch the browning as it may have to be covered with foil at 30 minutes to prevent over-browning)
- Cool slightly, about 15 minutes, and serve warm with vanilla ice cream