6 - 8 servings
1 hour 15 minutes
Chef Chris Faulkner
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
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
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.
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