Perfect for potlucks, this cobbler is sweet and tart.
Apricot-Raspberry Cobbler with Buttermilk Biscuits
Makes 6 to 8 servings
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- 4 cups apricots, pitted and diced (10 to 12 apricots)
- 3 cups fresh raspberries
- 3⁄4 cup granulated sugar
- 11⁄2 cups plus 3 tablespoons all-purpose flour, divided
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup cold unsalted butter, cubed
- 3⁄4 cup whole buttermilk
- 5 tablespoons heavy whipping cream, divided
- 1 cup confectioners’ sugar
- Preheat oven to 375°. In a large bowl, combine apricots, raspberries, granulated sugar, and 3 tablespoons flour. Spoon fruit mixture into a 9-inch cast-iron skillet.
- In a medium bowl, whisk together baking powder, salt, and remaining 11⁄2 cups flour. Using 2 forks or a pastry blender, cut in butter until mixture is crumbly. Add buttermilk, stirring gently just until dough forms.
- Turn out dough onto a lightly floured surface, and knead lightly 3 to 4 times. Roll dough into a 3⁄4 inch thick circle; cut into 4 wedges.
- Bake fruit for 10 minutes. Remove skillet from oven, and arrange wedges over fruit. Brush with 2 tablespoons cream. Bake until tops are lightly browned and fruit is bubbling, about 40 minutes more.
- In a small bowl, whisk together confectioners’ sugar and remaining 3 tablespoons cream. Drizzle over warm cobbler.
Taste of the South https://www.tasteofthesouthmagazine.com/