Ingredients Jump to Instructions ↓

  1. 2 pounds firm cooking apples

  2. 1 cup pitted prunes (about 8 ounces)

  3. 1/2 cup walnut pieces, coarsely chopped

  4. 1/2 cup plus 1 tablespoon sugar

  5. 1/2 teaspoon cinnamon

  6. 2 tablespoons all-purpose flour

  7. 2 tablespoons fresh lemon juice

  8. 1 tablespoon milk or buttermilk

  9. Peel, halve and core the apples. Slice each half into 5 or 6 wedges, from

  10. stem to blossom end. Slice each prune into 3 or 4 strips. In a large bowl,

  11. combine the apples, prunes and chopped walnuts.

  12. 375F. In a bowl, combine

  13. 1/2 cup of the sugar, the cinnamon and the flour. Toss with the fruit and nut mixture. Pour the filling into a

  14. 1 1/2 quart shallow baking dish, sprinkle on the lemon juice

  15. and dot with the butter.

  16. 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

  17. 4 or 5 vent

  18. holes about 1 inch long in the center of the crust. Paint the dough with

  19. the milk and sprinkle with the remaining 1 tablespoon sugar.

  20. 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

  21. on a rack. Serve warm or at room termperature.

  22. Buttermilk Biscuit Dough

  23. 3/4 cup all-purpose flour

  24. 3/4 cup cake flour

  25. 1 1/2 teaspoons baking powder

  26. 1/2 teaspoon salt

  27. 4 tablespoons cold butter

  28. 3/4 cup buttermilk or milk

  29. Combine the all-purpose flour, cake flour, baking powder and salt. Sift into a mixing bowl.

  30. 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.

  31. 1 minute to absorb the liquid. Turn out onto a floured work surface. Fold the dough over on itself

  32. 2 or 3 times until it is smooth and less sticky.


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