MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHERRY-AND-APRICOT COBBLER
  Categories: Desserts, Fruits, Malgieri
       Yield: 10 servings
  
 MMMMM------------------BUTTERMILK BISCUIT CRUST-----------------------
       3 c  Self-rising cake flour
     3/4 c  Unsalted butter
   1 1/4 c  Buttermilk
 
 MMMMM--------------------------FILLING-------------------------------
       3 lb Fresh apricots; rinsed,
            -halved, pitted and sliced
   1 1/2 lb Fresh cherries
            - sour if possible,
            - rinsed and pitted
     3/4 c  Sugar
       3 tb Butter
     1/2 ts Almond extract
 
 MMMMM-----------------------FOR FINISHING----------------------------
            Buttermilk
            Sugar
  
   PREHEAT OVEN TO 450F.
   
   For the crust: Place flour in a bowl and rub in butter until fine and
   mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
   adding the remainder if necessary. Press dough together on a floured
   surface, wrap in plastic wrap and allow to rest while preparing
   filling.
   
   FOR THE FILLING: Combine apricots and cherries in a bowl and toss with
   sugar. Pour into a large gratin dish or other shallow baking dish.
   Dot with butter and sprinkle evenly with the almond extract. Press
   the dough out on a floured surface until roughly the size of the
   baking dish. Lift dough onto filling and cut several vent holes in
   top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler
   about 20 minutes, until crust is well colored and filling is
   bubbling. Cool slightly on a rack and serve warm or at room
   temperature with whipped cream or vanilla ice cream.
   
   NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
  
 MMMMM