Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------BUTTERMILK BISCUIT CRUST-----------------------
3 c Self-rising cake flour 1 1/4 c Buttermilk
3/4 c Unsalted butter

--------------------------FILLING-------------------------------
3 lb Fresh apricots; rinsed, - rinsed and pitted
-halved, pitted and sliced 3/4 c Sugar
1 1/2 lb Fresh cherries 3 tb Butter
- sour if possible, 1/2 ts Almond extract

-----------------------FOR FINISHING----------------------------
Buttermilk Sugar

PREHEAT OVEN TO 450F.

For the crust: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap in plastic wrap and allow to rest while preparing
filling.

FOR THE FILLING: Combine apricots and cherries in a bowl and toss with
sugar. Pour into a large gratin dish or other shallow baking dish.
Dot with butter and sprinkle evenly with the almond extract. Press
the dough out on a floured surface until roughly the size of the
baking dish. Lift dough onto filling and cut several vent holes in
top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler
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.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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