Apple and Prune Cobbler with Buttermilk Biscuit Crust

From: (Stephanie da Silva)

Date: Tue, 17 Aug 1993 10:00:51 GMT

2 pounds firm cooking apples
1 cup pitted prunes (about 8 ounces)
1/2 cup walnut pieces, coarsely chopped
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Buttermilk Biscuit Dough
1 tablespoon milk or buttermilk

Peel, halve and core the apples.  Slice each half into 5 or 6 wedges, from
stem to blossom end.  Slice each prune into 3 or 4 strips.  In a large bowl,
combine the apples, prunes and chopped walnuts.

Preheat the oven to 375F.  In a bowl, combine 1/2 cup of the sugar, the 
cinnamon and the flour.  Toss with the fruit and nut mixture.  Pour the 
filling into a 1 1/2 quart shallow baking dish, sprinkle on the lemon juice
and dot with the butter.

On a lightly floured surface, roll the Buttermilk Biscuit Dough a little 
less than 1/4 inch thick, slightly larger than the baking dish.  Transfer 
the dough to the top of the filling and trim any overhang even with the rim 
of the dish.  Flute the edge of the dough at the rim.  Slash 4 or 5 vent
holes about 1 inch long in the center of the crust.  Paint the dough with
the milk and sprinkle with the remaining 1 tablespoon sugar.

Bake the cobbler for 30 minute, or until the dough is baked through and
deep golden and the filling is begining to bubble.  Let the cobbler cool
on a rack.  Serve warm or at room termperature.

Buttermilk Biscuit Dough

3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold butter
3/4 cup buttermilk or milk

Combine the all-purpose flour, cake flour, baking powder and salt.  Sift 
into a mixing bowl.

Cut the butter into 8 or 10 pieces and add to the dry ingredients.  Rub 
the butter in with your fingertips until the mixture resembles coarse meal.

Make a well in the center and add the buttermilk.  Toss with a fork to 
moisten evenly.  Let the dough stand in the bowl for 1 minute to absorb 
the liquid.  Turn out onto a floured work surface.  Fold the dough over 
on itself 2 or 3 times until it is smooth and less sticky.


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