This Apricot-Raspberry Cobbler with Buttermilk Biscuits has everything! The buttery biscuit topping is the perfect canvas for apricots and raspberries to work their tasty magic.
Apricot-Raspberry Cobbler with Buttermilk Biscuits
Makes 6 to 8 servings
Ingredients
- 4 cups diced apricots (10 to 12 apricots)
- 3 cups fresh raspberries
- ¾ cup granulated sugar
- 1½ cups plus 3 tablespoons all-purpose flour, divided, plus more for dusting
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- ¾ cup whole buttermilk
- 5 tablespoons heavy whipping cream, divided
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 375°.
- In a large bowl, combine apricots, raspberries, granulated sugar, and 3 tablespoons flour. Spoon into a 9-inch cast-iron skillet.
- In a medium bowl, whisk together baking powder, salt, and remaining 1½ cups flour. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Add buttermilk, gently stirring just until a dough forms.
- Turn out dough onto a lightly floured surface, and lightly knead 3 to 4 times. Roll dough into a ¾-inch-thick circle; cut into 4 wedges.
- Bake fruit for 10 minutes. Arrange wedges over fruit. Brush with 2 tablespoons cream. Bake until tops are lightly browned and fruit is bubbling, about 40 minutes more.
- In a small bowl, whisk together confectioners’ sugar and remaining 3 tablespoons cream. Drizzle over warm cobbler.
