Cherry-And-Apricot Cobbler

Directions

1. 1

   BUTTERMILK BISCUIT CRUST-------------------------- 3 c Self-rising cake flour 3/4 c Unsalted butter 1 1/4 c Buttermilk

2. 2

   rinsed, -halved, pitted and sliced 1 1/2 lb Fresh cherries - sour if possible, - rinsed and pitted 3/4 c Sugar 3 tb Butter 1/2 ts Almond ext

3. 3

   For the crust: Place flour in a bowl and rub in butter until fine and mealy

4. 4

   Do not allow to become pasty

5. 5

   Stir in 1 cup of the buttermilk, adding the remainder if necessary

6. 6

   Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling

7. 7

   FOR THE FILLING: Combine apricots and cherries in a bowl and toss with sugar

8. 8

   Pour into a large gratin dish or other shallow baking dish