Prep time: 30 minutes
Cook time: 30 minutes
The best way to serve cobbler is warm from the oven with a splash of cream or a scoop of vanilla ice cream on top.
This easier-than-pie recipe is a favorite of retired Bee food writer Gwen Schoen.
1 1/2 pounds fresh apricots, pitted and cut into 1/2-inch wedges
7 tablespoons sugar, or more if the apricots are tart
1 tablespoon all-purpose flour
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons sugar
2 tablespoons cold unsalted butter, cut into bits
1/2 cup buttermilk
Filling: Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes
Preheat oven to 400 degrees.
Topping: Sift together flour, baking powder and soda, salt and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix).
Drop rounded tablespoons of dough over filling, leaving space in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.
Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool briefly, about 15 minutes, and serve warm.
Per serving: 225 cal.; 4 g pro.; 43 g carb.; 4 g fat (3 sat., 1 monounsat., 0 polyunsat.); 11 mg chol.; 234 mg sod.; 3 g fiber; 27 g sugar; 18 percent calories from fat.