*  Exported from  MasterCook  *

                        Apricot-Blackberry Cobbler

Recipe By     : Bon Appétit Magazine, June 1996
Serving Size  : 8    Preparation Time :0:00
Categories    : Cobblers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Fruit:
   2 1/2  lb            Apricots (18) -- pitted,
                        - quartered
  12      oz            Blackberries
   1      c             Sugar
     1/4  c             Quick cooking tapioca
   2      tb            Unsalted butter -- chilled,
                        - diced
                        Biscuit Topping:
   1 1/2  c             All-purpose flour
   2      tb            Sugar
   2      ts            Baking powder
     1/2  ts            Salt
   6      tb            Unsalted butter -- chilled,
                        - diced
   9      tb            Whipping cream -- chilled
                        Vanilla ice cream or
                        - frozen yogurt

For Fruit:

Preheat oven to 375°F. Butter 8x8x2" glass baking dish. Combine
apricots, berries, sugar, and tapioca in large bowl; toss gently to
blend. Let stand 15 minutes, tossing fruit occasionally. Transfer
fruit mixture to prepared dish. Dot with butter.

Bake until fruit is tender and juices bubble thickly, about
50 minutes. Cool completely in dish. (Can be made 4 hours ahead. Let
stand at room temperature.)

For Biscuit Topping:

Preheat oven to 400°F. Combine flour, sugar, baking powder, and salt
in medium bowl; whisk to blend. Add butter, rub in with fingertips
until mixture resembles coarse meal. Gradually add 1/2 cup cream,
mixing with fork until moist clumps form. Knead gently in bowl until
dough holds together.

Roll out dough on lightly floured surface to 9x6" rectangle. Cut
dough lengthwise into 8 strips, each about 3/4" wide. Arrange
4 strips in opposite direction, forming lattice. Press ends of pastry
strips firmly into fruit. Brush dough with 1 tb cream.

Bake cobbler until filling is heated through and lattice is golden
brown, about 30 minutes. Spoon warm cobbler into deep bowls; top with
ice cream.


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