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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 40 min Start to finish: 1 1/2 hr Ingredients:
1 1/2 lb fresh apricots, pitted and cut into 1/2-inch wedges |
7 tablespoons sugar |
1 tablespoon all-purpose flour |
1 1/2 teaspoons fresh lemon juice |
3/4 to 1/4 teaspoon almond extract |
3/4 cup all-purpose flour |
3/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3 teaspoons sugar |
2 tablespoons cold unsalted butter, cut into bits |
1/2 cup well-shaken buttermilk |
Directions:
1. Make filling: Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.
2. Preheat oven to 400°F.
3. Make topping: Sift together flour, baking powder and soda, salt, and 1 teaspoon 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).
4. Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.
5. 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.
6. Each serving about 280 calories and 4 grams fat Nutritional analysis provided by Gourmet
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