Loquat Cobbler

Ingredients

2 pounds Loquats quartered
7 tablespoons Sugar
1 tablespoon All-Purpose Flour
1 1/2 teaspoons Organic Lemon (or seedless lemons) juice freshly squeezed
1/4 teaspoon Almond Extract

Topping

3/4 cup All-Purpose Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
3 teaspoons Sugar
2 tablespoons Cold Unsalted Butter cut into bits
1/2 cup Buttermilk well shaken

Directions

Make Filling

Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.

Preheat oven to 400°F.

Make Topping

Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not over mix).

Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar. Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm.