Fresh apricots have such a short season that it's all the more reason for them to shine in this cobbler.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2007
MethodIn large bowl, toss together apricots, sugar, flour, lemon rind and juice and cardamom to coat. Scrape into 8-cup (2 L) shallow casserole dish or 8-inch (2 L) square glass baking dish. Set aside.
Biscuit Topping: In large bowl, whisk together flour, sugar, baking powder, baking soda and salt ; with pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add buttermilk all at once, stirring with fork to make soft slightly sticky dough; gather into ball.
On lightly floured surface, knead dough about 10 times or until smooth. Pat out into circle about 1/2 inch (1 cm) thick. Using 3-inch (8 cm) round fluted cookie cutter, cut out rounds, rerolling and cutting scraps. Arrange over fruit.
Glaze: Brush rounds lightly with milk; sprinkle with sugar. Bake in 375°F (190°C) oven until centre biscuit is no longer doughy underneath, about 40 minutes. Serve warm.
Nutritional facts Per serving: about
- Sodium 494 mg
- Protein 6 g
- Calories 372.0
- Total fat 11 g
- Cholesterol 33 mg
- Saturated fat 7 g
- Total carbohydrate 64 g
- Iron 16.0
- Folate 21.0
- Calcium 11.0
- Vitamin A 26.0
- Vitamin C 13.0