Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust

Susan from Food Blogga

Makes 6-8 servings.

Filling:
3 pounds ripe fresh apricots, about 15
1 cup pitted fresh cherries
2/3 cup granulated sugar
1/3 cup light brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, optional
2 tablespoons unsalted butter

Buttermilk Biscuit Crust:
3/4 cup all-purpose flour
3/4 cup cake flour (I just used all-purpose flour)
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter
2/3 cups buttermilk

Glaze:
1 tablespoon buttermilk, cream, or milk
1 tablespoon sugar

Garnish:
2 tablespoons raw sugar crystals, for sprinkling on top

Place rack in the center of the oven and preheat to 400 degrees. Use a 9 or 10-inch pie plate or a 1 1/2 quart deep oven-proof baking dish.

To make the filling, lightly cut an X on the bottom of each apricot and place them into a large pot of boiling water for about 30 seconds. Lift them out with a slotted spoon and place in a bowl of ice water. If the apricots are ripe, the skins will slip off easily. If not, then use a sharp paring knife to remove the skins. Cut each apricot into 5-6 wedges and place in the baking dish along with the pitted cherries.

Combine sugars, flour, cinnamon, and nutmeg; pour over the fruit and stir gently. Add dots of butter all over the top of the filling. Set aside while preparing dough.

To make the crust, combine the dry ingredients in a mixing bowl and stir well to combine. Cut the butter into 8 or 10 pieces and rub into the dry ingredients until the mixture resembles coarse meal (or pulse in a food processor fitted with a metal blade). Make a well in the center and add the buttermilk. Stir gently with a fork, being careful not to overwork the dough (or it will become leaden.) Let the dough stand in the bowl for a couple of minutes to let the flours absorb the liquid.

Flour a work surface and turn the dough onto it. Fold the dough over itself 2 or 3 times, until smoother and less sticky. Lightly re-flour the work surface and roll the dough to about 1/4-inch thickness. For circles, using the top of a drinking glass or a round cookie cutter, make about 12 rounds. Gently place the rounds on top of the filling, slightly overlapping the edges. Brush with glaze, and sprinkle with raw sugar crystals.

Alternatively, you could make a full top crust by rolling the dough out slightly larger than the size of your baking dish. Trim excess dough and flute the edges of the dough at the rim of the dish. Make 4 or 5 (1-inch) slashes in the center of the dough.

Bake for 20-25 minutes, or until the crust is deep golden brown and filling is bubbling gently. (For easy clean-up, you may want to place a sheet of tinfoil on the rack under the baking dish to catch any drips.) Cool before serving. Cobbler is best served warm or at room temperature. It can be enjoyed plain or with some whipped cream or a scoop of vanilla ice cream.