Preparation:
Peel, halve and core the apples. Slice each half into 5 or 6 wedges, from stem T blossom end. Slice each prune into 3 or 4 strips. In a lgbowl, combine the apples, prunes and chopped walnuts. Preheat the oven T 375F. In a bowl, combine 1/2 c of the sugar, the cinnamon and the flour. Toss with the fruit and nut mixture. Pour the filling into a 1 1/2 quart shallow baking dish, sprinkle on the lemon juice and dot with the butter. On a lightly floured surface, roll the Buttermilk Biscuit Dough a little less than 1/4 inch thick, slightly larger than the baking dish. Transfer the dough T the top of the filling and trim any overhang even with the rim of the dish. Flute the edge of the dough at the rim. Slash 4 or 5 vent holes about 1 inch long in the center of the crust. Paint the dough with the milk and sprinkle with the remaining 1 T sugar. Bake the cobbler for 30 minute, or until the dough is baked through and deep golden and the filling is begining T bubble. Let the cobbler cool on a rack. Serve warm or at room termperature. Buttermilk Biscuit Dough Combine the all-purpose flour, cake flour, baking powder and salt. Sift into a mixing bowl. Cut the butter into 8 or 10 pieces and add T the dry ingredients. Rub the butter in with your fingertips until the mixture resembles coarse meal. Make a well in the center and add the buttermilk. Toss with a fork T moisten evenly. Let the dough stand in the bowl for 1 minute T absorb the liquid. Turn out onto a floured work surface. Fold the dough over on itself 2 or 3 times until it is smooth and less sticky. |
