Apricot or Plum Cobbler with Lemon Shortbread Topping
Ingredients:
About 2 pounds firm-ripe apricots or large red or black plums (such as Santa Rosa or Friars),
stoned and sliced into 6 to 8 wedge-like pieces
2 tsp. fresh lemon juice
1/2 cup sugar, or to taste, depending on sweetness of fruit
2 tbsp. all-purpose flour
1/2 tsp ground cinnamon
----------------- Topping: ----------------
2 cup all-purpose flour
1/2 cup sugar, plus 1 tablespoon for sprinkling
2 tsp baking powder
1 tsp baking soda
Grated zest of 1 lemon
1/2 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 cup cold buttermilk, plus additional drops, if necessary
1 1/2 cup cold heavy cream, for serving
Method:
Preheat oven to 400 degrees. Place fruit in shallow 9 inch square or
oval ceramic or Pyrex baking dish. Toss with lemon juice. Combine sugar,
flour and cinnamon in small bowl. Sprinkle sugar mixture on fruit. Toss
to combine. Set aside.
To make topping: Combine flour, sugar, baking powder, baking soda, lemon
zest and salt in medium mixing bowl or food processor fitted with steel
blade. Cut in butter with fork or by pulsing processor until mixture
resembles coarse meal.
Make a well in center and add buttermilk, mixing until just evenly
moistened and dough holds together in wet clumps; do not over-mix.
Using a large spoon, drop dough in clumps over fruit. Do not let dough
touch sides of dish. With a metal spatula gently spread dough evenly
over fruit (but not all the way to sides of dish) and sprinkle top with
remaining tablespoon sugar.
Bake 10 minutes. Reduce heat to 350 degrees and bake another 25 to 30
minutes, until shortbread is delicate golden brown and firm to touch,
and fruit is bubbling. Remove from oven; let stand at least 30 minutes.
Serve warm or room temperature the same day it is made, scooping out
onto a dessert plate with fruit side up, with some heavy cream to pour
over.
Ingredients:
About 2 pounds firm-ripe apricots or large red or black plums (such as Santa Rosa or Friars),
stoned and sliced into 6 to 8 wedge-like pieces
2 tsp. fresh lemon juice
1/2 cup sugar, or to taste, depending on sweetness of fruit
2 tbsp. all-purpose flour
1/2 tsp ground cinnamon
----------------- Topping: ----------------
2 cup all-purpose flour
1/2 cup sugar, plus 1 tablespoon for sprinkling
2 tsp baking powder
1 tsp baking soda
Grated zest of 1 lemon
1/2 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 cup cold buttermilk, plus additional drops, if necessary
1 1/2 cup cold heavy cream, for serving
Method:
Preheat oven to 400 degrees. Place fruit in shallow 9 inch square or
oval ceramic or Pyrex baking dish. Toss with lemon juice. Combine sugar,
flour and cinnamon in small bowl. Sprinkle sugar mixture on fruit. Toss
to combine. Set aside.
To make topping: Combine flour, sugar, baking powder, baking soda, lemon
zest and salt in medium mixing bowl or food processor fitted with steel
blade. Cut in butter with fork or by pulsing processor until mixture
resembles coarse meal.
Make a well in center and add buttermilk, mixing until just evenly
moistened and dough holds together in wet clumps; do not over-mix.
Using a large spoon, drop dough in clumps over fruit. Do not let dough
touch sides of dish. With a metal spatula gently spread dough evenly
over fruit (but not all the way to sides of dish) and sprinkle top with
remaining tablespoon sugar.
Bake 10 minutes. Reduce heat to 350 degrees and bake another 25 to 30
minutes, until shortbread is delicate golden brown and firm to touch,
and fruit is bubbling. Remove from oven; let stand at least 30 minutes.
Serve warm or room temperature the same day it is made, scooping out
onto a dessert plate with fruit side up, with some heavy cream to pour
over.