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Apricot-Cherry Cobbler on a crystal plate

Karen's Apricot - Cherry Cobbler with Cinnamon Biscuits

Fresh Fruit Gently Sweetened in Individual Ramekins are Begging You to Dig Into! 
Apricots and Cherries are in season right now - add a quick Cobbler- Cinnamon Biscuit topping for an incredible dessert.
Gorgeous color as the cherries bleed into the apricots.
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 6 servings
Author: Karen Sheer a zest for life
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Ingredients

The Fruit Filling:

  • 2 1/2 pounds fresh apricots about 6-8 large; 4 cups sliced
  • 1 cup fresh cherries
  • 2 teaspoons fresh lemon juice
  • 1/2 cups pure cane sugar organic - use 2/3 cups for more sweetened
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon sea salt
  • 2 tablespoons cornstarch I use non GMO
  • 2 tablespoons unsalted butter cut into 1/4" cubes; organic

For the Cinnamon Biscuit Topping:

  • 1 cup all purpose flour non GMO
  • 4 tablespoons pure cane sugar organic
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon (can use pumpkin pie spice if you like)
  • 3 tablespoons unsalted butter cold, cut into tablespoons
  • 5 tablespoons low fat buttermilk + 2 teaspoons for brushing the biscuits
  • 1 tablespoon sanding sugar (coarse) can use regular sugar too

Instructions

Fruit Filling:

  • Preheat oven to 350 degrees. Have ready 6 one cup capacity ramekins on a rimmed baking tray.
  • Wash and dry the apricots, Slice in half, remove pits. Cut into thick slices, then cut those in half. Add to a large bowl. Pit the cherries; cut each in half, add to bowl.
  • Add remaining filling ingredients and give a big stir to evenly distribute.
    Fill the ramekins evenly with the filling. Bake in the oven 20 - 25 minutes until the fruit has softened and bubbly (will cook some more so do not overcook.)

Cinnamon Biscuit Topping:

  • While the filling cooks, make the biscuits.
    Add flour to a large bowl. Add all ingredients except the buttermilk and sanding sugar. Give a stir to blend - then cut the butter in with a pastry blender until the butter is the size of large peas.
    Add the buttermilk and mix gently with a rubber spatula or wooden spoon.
  • Gather the dough quickly with your hands to bring together - place on a lightly floured cutting board. With a rolling pin, gently roll until 3/4" thick. Cut out biscuits with a round 1" biscuit (or cookie cutter) - Make 18; 3 per ramekin. Place cut biscuits in the refrigerator for 5 minutes as the filling cooks. Will have some extra dough leftover for 2 large biscuits .
  • Add biscuits on top of the warm fruit ramekins - three per ramekin. Quickly brush with buttermilk and top each with some coarse sugar.
    Pop back in the oven until the biscuits are golden brown, cooked through and the filling is bubbling - about 15 - 18 minutes.
    Serve warm and enjoy! (Easily reheated too.)

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Dessert
CUISINE: American
KEYWORDS: apricot and cherry cobbler, cinamon biscuits for cobbler, fruit cobbler
Nutrition Facts
Karen's Apricot - Cherry Cobbler with Cinnamon Biscuits
Amount per Serving
Calories
371
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
26
mg
9
%
Sodium
 
248
mg
11
%
Potassium
 
540
mg
15
%
Carbohydrates
 
42
g
14
%
Fiber
 
5
g
21
%
Sugar
 
45
g
50
%
Protein
 
5
g
10
%
Vitamin A
 
3940
IU
79
%
Vitamin C
 
20
mg
24
%
Calcium
 
101
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.