Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- For Filling:
- 1 1/2 lb. fresh apricots, pitted and cut into 1/2-inch wedges
- 7 Tbsp. sugar
- 1 Tbsp. all-purpose flour
- 1 1/2 tsp. fresh lemon juice
- 1/4 to 3/4 tsp. almond extract
- For Topping:
- 3/4 cup all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3 tsp sugar
- 2 Tbsp. cold unsalted butter, cut into bits
- 1/2 cup well-shaken buttermilk
Directions
-
Make Filling:
-
Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.
-
Preheat oven to 400 degrees.
-
Make Topping:
-
Sift together flour, baking powder and soda, salt, and 12 tsp. sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined ( do not overmix).
-
Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.
-
Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes and serve warm.