Post by buzzard on Jun 21, 2005 20:14:43 GMT -6
This cobbler has two crusts -- one embedded in the apricots and a second
latticed on top.
2 cup all-purpose flour
1 tsp salt, preferably coarse or kosher
1/3 lb (1 stick plus 8 teaspoons) unsalted butter
Ice water
6 cup apricots, sliced but not peeled
1 cup white sugar
1/2 cup brown sugar
2 cup water
4 tbl unsalted butter
Preheat oven to 400 degrees. Liberally butter the inside of a 9-by-12 inch baking pan.
Mix the flour and salt, then use a pastry cutter or your fingers to lightly work in the butter until well blended and crumbly. Add ice water, a couple of tablespoons at a time, until the dough holds together (about 6 to 7 tablespoons). Divide dough into 2 portions, pat them into rounds, cover or wrap in plastic wrap and refrigerate while you prepare the fruit. In a heavy saucepan, bring apricots, sugars, water and remaining butter to a boil over medium-high heat. Boil for 5 minutes, stirring often to prevent sticking. Remove from the heat and set aside. On a lightly floured surface, roll one ball of pastry to pie-crust thickness and cut into inch-wide strips.
Pour half the fruit mixture into the baking pan, then cover with the strips. (Note: Apricots can produce a lot of juice. If you like juicy cobbler, use it all. If not, drain some off.) Roll out the second ball of pastry and cut it the same way. Put the remaining fruit mixture into the pan, then lay the strips over it. Bake for 45 minutes, until the top crust is golden and the apricot filling is bubbling through. Serve warm.
latticed on top.
2 cup all-purpose flour
1 tsp salt, preferably coarse or kosher
1/3 lb (1 stick plus 8 teaspoons) unsalted butter
Ice water
6 cup apricots, sliced but not peeled
1 cup white sugar
1/2 cup brown sugar
2 cup water
4 tbl unsalted butter
Preheat oven to 400 degrees. Liberally butter the inside of a 9-by-12 inch baking pan.
Mix the flour and salt, then use a pastry cutter or your fingers to lightly work in the butter until well blended and crumbly. Add ice water, a couple of tablespoons at a time, until the dough holds together (about 6 to 7 tablespoons). Divide dough into 2 portions, pat them into rounds, cover or wrap in plastic wrap and refrigerate while you prepare the fruit. In a heavy saucepan, bring apricots, sugars, water and remaining butter to a boil over medium-high heat. Boil for 5 minutes, stirring often to prevent sticking. Remove from the heat and set aside. On a lightly floured surface, roll one ball of pastry to pie-crust thickness and cut into inch-wide strips.
Pour half the fruit mixture into the baking pan, then cover with the strips. (Note: Apricots can produce a lot of juice. If you like juicy cobbler, use it all. If not, drain some off.) Roll out the second ball of pastry and cut it the same way. Put the remaining fruit mixture into the pan, then lay the strips over it. Bake for 45 minutes, until the top crust is golden and the apricot filling is bubbling through. Serve warm.
