Apple and Prune Cobbler With Buttermilk Biscuit Crust

Course : Cobblers
Serves: 1
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Ingredients:

2 pounds firm cooking apples
1 cup pitted prunes -- (abt 8 oz)
1/2 cup walnut pieces -- coarsely chopped
1/2 cup plus 1 T sugar
1/2 tablespoon cinnamon
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1 tablespoon milk or buttermilk
---BUTTERMILK BISCUIT DOUGH---
3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 tablespoons baking powder
1/2 tablespoon salt
4 tablespoons cold butter
3/4 cup buttermilk or milk
 

Preparation / Directions:

Peel, halve and core the apples. Slice each half into 5 or 6 wedges, from stem T blossom end. Slice each prune into 3 or 4 strips. In a lgbowl, combine the apples, prunes and chopped walnuts. Preheat the oven T 375F. In a bowl, combine 1/2 c 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 T 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 T sugar. Bake the cobbler for 30 minute, or until the dough is baked through and deep golden and the filling is begining T bubble. Let the cobbler cool on a rack. Serve warm or at room termperature. Buttermilk Biscuit Dough 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 T 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 T moisten evenly. Let the dough stand in the bowl for 1 minute T 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.

 

Nutritional Information:

1128 Calories (kcal); 48g Total Fat; (37% calories from fat); 19g Protein; 158g Carbohydrate; 124mg Cholesterol; 5865mg Sodium


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