APRICOT BLACKBERRY COBBLER
Fruit:
2-1/4 to 2-1/2 pounds apricots
6-ounces blackberries
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons chilled unsalted butter, diced
Topping:
1-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, diced
1/2 cup plus 1 tablespoon chilled whipping cream
vanilla ice cream or frozen yogurt
Fruit:
Preheat oven to 375. Butter 8x8x2-inch glass baking dish. Combine apricots, berries, sugar, and tapioca in large bowl then toss gently to blend. Let stand for 15 minutes, tossing fruit
occasionally. Transfer fruit mixture to prepared dish. Dot with butter. Bake until fruit is tender
and juices bubble thickly, for about 50 minutes. Cool completely in dish.
Topping:
Preheat oven to 400. Combine flour, sugar, baking powder, and salt in medium bowl. Whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal.
Gradually add ½ 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 inches wide. Arrange 4 strips in opposite
direction, forming lattice. Press ends of pastry strips firmly into fruit. Brush dough with 1
tablespoon of cream. Bake cobbler until filling is heated through and lattice is golden brown, for
about 30 minutes. Spoon warm cobbler into deep bowls; top with ice cream.
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