6 - 8 servings
1 hour 15 minutes
Chef Chris Faulkner
2 pounds loquats, quartered
7 tablespoons sugar
1 tablespoon all-purpose flour
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