Chef Chris Faulkner
Loquat Cobbler
Category
Dessert
Servings
6 - 8 servings
Prep Time
1 hour 15 minutes
Cook Time
30 minutes
Author:
Chef Chris Faulkner
Ingredients
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2 pounds Loquats, quartered
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7 tablespoons Sugar
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1 tablespoon All-Purpose Flour
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1 1/2 teaspoons Organic Lemon (or seedless lemons) juice, freshly squeezed
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1/4 teaspoon Almond Extract
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3/4 cup All-Purpose Flour
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3/4 teaspoon Baking Powder
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1/4 teaspoon Baking Soda
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1/4 teaspoon Salt
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3 teaspoons Sugar
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2 tablespoons Cold Unsalted Butter, cut into bits
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1/2 cup Buttermilk, well shaken
Topping
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
