Ingredients Jump to Instructions ↓

  1. Apple and Prune Cobbler with Buttermilk Biscuit Crust

  2. 2 pounds firm cooking apples

  3. 1 cup pitted prunes (about 8 ounces)

  4. 1/2 cup walnut pieces, coarsely chopped

  5. 1/2 cup plus 1 tablespoon sugar

  6. 1/2 teaspoon cinnamon

  7. 2 tablespoons all-purpose flour

  8. 2 tablespoons fresh lemon juice

  9. 1 tablespoon milk or buttermilk

  10. 5 or 3 or strips. In a large bowl, combine the apples, prunes and chopped

  11. walnuts.

  12. 375F. In a bowl, combine

  13. 1/2 cup of the sugar,

  14. the cinnamon and the flour. Toss with the fruit and nut mixture.

  15. Pour the filling into a 1 1/2 quart shallow baking dish, sprinkle

  16. on the lemon juice and dot with the butter.

  17. On a lightly floured surface, roll the Buttermilk Biscuit Dough a

  18. little less than 1/4 inch thick, slightly larger than the baking

  19. dish. Transfer the dough to the top of the filling and trim any

  20. overhang even with the rim of the dish. Flute the edge of the

  21. 4 or 5 vent holes about 1 inch long in

  22. the center of the crust. Paint the dough with the milk and sprinkle

  23. with the remaining 1 tablespoon sugar.

  24. Bake the cobbler for 30 minute, or until the dough is baked through

  25. and deep golden and the filling is begining to bubble. Let the

  26. cobbler cool on a rack. Serve warm or at room termperature.

  27. Buttermilk Biscuit Dough

  28. 3/4 cup all-purpose flour

  29. 3/4 cup cake flour

  30. 1 1/2 teaspoons baking powder

  31. 1/2 teaspoon salt

  32. 4 tablespoons cold butter

  33. 3/4 cup buttermilk or milk

  34. Combine the all-purpose flour, cake flour, baking powder and salt.

  35. Sift into a mixing bowl. Cut the butter into 8 or 10 pieces and add to the dry ingredients.

  36. Rub the butter in with your fingertips until the mixture resembles

  37. coarse meal.

  38. Make a well in the center and add the buttermilk. Toss with a fork

  39. to moisten evenly. Let the dough stand in the bowl for 1 minute

  40. to absorb the liquid. Turn out onto a floured work surface. Fold

  41. the dough over on itself 2 or 3 times until it is smooth and less

  42. sticky.


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