Apricot-Blackberry Cobbler

APRICOT-BLACKBERRY COBBLER

Recipe By : Bon Appetit June 1996

8 Preparation Time :

Categories :

Amount Measure Ingredient -- Preparation Method -- -- --

FRUIT

2 1/2 pounds apricot -- (about 18)

-- quartered and pitted

12 ounces blackberries

1 cup sugar

1/4 cup quick cooking tapioca

2 tablespoons chilled unsalted butter -- (1/4 stick) diced

Biscuit Topping

1 1/2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter -- chilled, diced

9 tablespoons whipping cream -- chilled

Vanilla ice cream or frozen yogurt

375 F. Butter

8x8x2-inch glass baking dish. Combine

apricots,

berries, sugar and tapioca in large bowl; toss gently to blend. Let stand 15

minutes,

tossing fruit occasionally. Transfer fruit mixture to prepared dish. Dot with

butter.

Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool

completely in dish. (Can be made 4 hours ahead. Let stand at room temperature.)

For Biscuit Topping:

Preheat oven to 400 F. Combine flour, sugar, baking powder and salt in medium

bowl; whisk to blend. Add butter, rub in with fingertips until mixture

resembles

coarse meal. Gradually add 1/2 cup cream, mixing with fork until moist clumps

form. Knead gently in bowl until dough holds together.

Roll out dough on lightly floured surface to 9x6-inch rectangle. Cut dough

8 strips, each about 3/4 inch wide. Arrange

4 strips in

opposite

direction, forming lattice. Press ends of pastry strips firmly into fruit.

Brush dough

with 1 tablespoon cream.

Bake cobbler until filling is heated through and lattice is golden brown, about 30 minutes. Spoon warm cobbler into deep bowls; top with ice cream. - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 0 0 0 5254 0 0 0 0 0 0 0 0 0