INGREDIENTS

INSTRUCTIONS

BUTTERMILK BISCUIT CRUST
FILLING
For the dough, place flour in a bowl and rub in butter until fine and
mealy. Do not allow
to become pasty. Stir in the buttermilk, adding more, one tablespoon
at a time, if necessary.
Press dough together on a floured surface, wrap and allow to rest
while preparing filling.
Preheat the oven to 450 degrees and set a rack in the middle level.
For filling combine apricots and cherries in a bowl and toss with
sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot
with butter and sprinkle evenly with the almond extract.
Divide the dough into the same number of pieces as the dishes. Press
the dough out on a floured surface until roughly the size of the
baking dish. Lift dough onto filling using a thin, flexible cookie
sheet, and cut several vent holes in top. Brush with buttermilk and
sprinkle with sugar.
Bake the cobblers about 20 minutes, until crust is well colored and
filling is bubbling. Cool slightly
on a rack and serve warm or at room temperature with whipped cream or
vanilla ice cream.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9168
Converted by MM_Buster v2.0l.

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