Warm Apricot Cobbler
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 372 |
| pro | 6 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 64 g |
| fibre | 3 g |
| chol | 33 mg |
| sodium | 494 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 16 |
| vit A | 26 |
| vit C | 13 |
| folate | 21 |
Fresh apricots have such a short season that it's all the more reason for them to shine in this cobbler.
Ingredients
- 6 cups sliced pitted apricots
- 1/2 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp grated lemon rind
- 4 tsp lemon juice
- 1/2 tsp ground cardamom or nutmeg
- Biscuit Topping:
- 1-1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup cold butter
- 1/2 cup buttermilk
- Glaze:
- 1 tbsp milk
- 1 tbsp granulated sugar
Preparation
In 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.
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.
Source : Canadian Living Magazine: August 2007
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