Receta Apricot Or Plum Cobbler With Lemon Shortbread Topping
Ingredientes
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Direcciones
- Preheat oven to 400 degrees. Place fruit in shallow 9 inch square or possibly oval ceramic or possibly Pyrex baking dish. Toss with lemon juice. Combine sugar, flour and cinnamon in small bowl. Sprinkle sugar mix on fruit. Toss to combine. Set aside.
- To make topping: Combine flour, sugar, baking pwdr, baking soda, lemon zest and salt in medium mixing bowl or possibly food processor fitted with steel blade. Cut in butter with fork or possibly by pulsing processor till mix resembles coarse meal.
- Make a well in center and add in buttermilk, mixing till just proportionately moistened and dough holds together in wet clumps; don't over-mix.
- Using a large spoon, drop dough in clumps over fruit. Don't let dough touch sides of dish. With a metal spatula gently spread dough proportionately over fruit (but not all the way to sides of dish) and sprinkle top with remaining Tbsp. sugar.
- Bake 10 min. Reduce heat to 350 degrees and bake another 25 to 30 min, till shortbread is delicate golden and hard to touch, and fruit is bubbling. Remove from oven; let stand at least 30 min. Serve hot or possibly room temperature the same day it is made, scooping out onto a dessert plate with fruit side up, with some heavy cream to pour over.