- 2 pounds firm cooking apples
1 cup pitted prunes (about 8 ounces)
1/2 cup walnut pieces, coarsely chopped
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1 tablespoon milk or buttermilk
Peel, halve and core the apples. Slice each half into 5 or 6 wedges, from
stem to blossom end. Slice each prune into 3 or 4 strips. In a large bowl,
combine the apples, prunes and chopped walnuts.
375F. In a bowl, combine
1/2 cup of the sugar, the cinnamon and the flour. Toss with the fruit and nut mixture. Pour the filling into a
1 1/2 quart shallow baking dish, sprinkle on the lemon juice
and dot with the butter.
1/4 inch thick, slightly larger than the baking dish. Transfer the dough to the top of the filling and trim any overhang even with the rim of the dish. Flute the edge of the dough at the rim. Slash
4 or 5 vent
holes about 1 inch long in the center of the crust. Paint the dough with
the milk and sprinkle with the remaining 1 tablespoon sugar.
Bake the cobbler for 30 minute, or until the dough is baked through and deep golden and the filling is begining to bubble. Let the cobbler cool
on a rack. Serve warm or at room termperature.
Buttermilk Biscuit Dough
3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold butter
3/4 cup buttermilk or milk
Combine the all-purpose flour, cake flour, baking powder and salt. Sift into a mixing bowl.
Cut the butter into 8 or 10 pieces and add to the dry ingredients. Rub the butter in with your fingertips until the mixture resembles coarse meal.
1 minute to absorb the liquid. Turn out onto a floured work surface. Fold the dough over on itself
2 or 3 times until it is smooth and less sticky.