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Print this Recipe    Cherry Apricot Cobbler

Cherry-And-Apricot Cobbler
Yield: 10 servings

3 c self-rising cake flour
3/4 c butter
1 1/4 c buttermilk

3 lb apricots, rinsed, halved, pitted and sliced
1 1/2 lb sour cherries, rinsed, pitted
3/4 c sugar
3 tb butter
1/2 ts almond extract

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.

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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