Post by chief_cook2 on Nov 8, 2002 14:38:20 GMT -6
GREAT LOW-FAT RECIPE Active time: 40 min Start to finish: 1 1/2 hr
For filling 1 1/2 lb fresh apricots, pitted and cut into 1/2-inch wedges 7 tablespoons sugar 1 tablespoon all-purpose flour 1 1/2 teaspoons fresh lemon juice 3/4 to 1/4 teaspoon almond extract
For topping 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 well-shaken buttermilk
Make 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°F.
Make 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 spaces 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 slightly, about 15 minutes, and serve warm.
Makes 4 servings.
Each serving about 280 calories and 4 grams fat
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