Apricot-Blackberry Cobbler

* Exported from MasterCook *

APRICOT-BLACKBERRY COBBLER

Recipe By : Bon Appétit June 1996
Serving Size : 8 Preparation Time :0:00
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

For Fruit:Preheat oven to 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
lengthwise into 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.



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