Apricot-Raspberry Cobbler with Buttermilk Biscuits

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Perfect for potlucks, this cobbler is sweet and tart.

Apricot-Raspberry Cobbler with Buttermilk Biscuits
Makes 6 to 8 servings
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0 calories
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups apricots, pitted and diced (10 to 12 apricots)
  2. 3 cups fresh raspberries
  3. 3⁄4 cup granulated sugar
  4. 11⁄2 cups plus 3 tablespoons all-purpose flour, divided
  5. 2 teaspoons baking powder
  6. 1⁄2 teaspoon salt
  7. 1⁄2 cup cold unsalted butter, cubed
  8. 3⁄4 cup whole buttermilk
  9. 5 tablespoons heavy whipping cream, divided
  10. 1 cup confectioners’ sugar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, whisk together confectioners’ sugar and remaining 3 tablespoons cream. Drizzle over warm cobbler.
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calories
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fat
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Southern Cast Iron https://www.southerncastiron.com/

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