Apricot or Plum Cobbler with Lemon Shortbread Topping


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Apricot or Plum Cobbler with Lemon Shortbread Topping


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


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

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