Apricot-Raspberry Cobbler

By miss5elements

Ingredients

• 2 lbs pitted apricots (about 10), halved (or about 8 pitted peaches, cut into eighths)
• 3/4 c + 2T sugar, divided
• 1.5 T cornstarch
• Kosher salt
• 12 oz raspberries (3c)
• 2 c all-purpose flour
• 1 T baking powder
• 1/4 c (1/2 stick) cold unsalted butter, cut into 1/2" cubes
• 3/4 c + 2T buttermilk, divided
• Vanilla ice cream, for serving

Details

Preparation time 25mins
Cooking time 90mins
Adapted from oprah.com

Preparation

Step 1

1. Preheat oven to 375 w/a rack in center of oven & another in lower third. In a med bowl, toss apricots w/ 1/2c sugar, cornstarch, & a pinch of salt. Fold in raspberries. Set mixture aside.
2. Meanwhile, in a large bowl, whisk flour, 1/4c sugar, baking powder, and 3/4t salt. Rub butter into flour mixture w/your fingers until it resembles coarse meal. Stir 3/4c buttermilk into flour mixture just until combined.
3. Spread apricot mixture in an 8" square (or 11"x7") baking dish. Using 1/4c dough for each, shape dough into 9 biscuits, spacing evenly over fruit. Flatten biscuits slightly, brush w/2T buttermilk, & sprinkle w/2T sugar.
4. Place dish on center rack. Bake for 50 min, or until biscuits are golden & juices are bubbling. Cool cobbler on a wire rack at least 15 min, & serve warm w/vanilla ice cream.