- Apple and Prune Cobbler with Buttermilk Biscuit Crust
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
5 or 3 or 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.
On a lightly floured surface, roll the Buttermilk Biscuit Dough a
little less than 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
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.
Make a well in the center and add the buttermilk. Toss with a fork
to moisten evenly. Let the dough stand in the bowl for 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.
