Recipe: Apricot Cherry Cobbler

APRICOT CHERRY COBBLER

8 fresh apricots (1 lb), sliced
1/3 cup sugar
2 cups pitted fresh cherries (1/2 lb)
1 cup plus 1 tablespoon all-purpose flour, divided
1/2 cup yellow cornmeal
1 1/2 tablespoon plus 1 teaspoon sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon grated orange peel
5 tablespoons unsalted butter, chilled
3/4 cup low-fat milk

Heat oven to 375 degrees F. Butter a 1 1/2-quart baking dish.

Combine apricots and 1/3 cup sugar; set aside. Combine cherries and 1 tablespoon flour; set aside.

Combine remaining 1 cup flour, cornmeal, 1 1/2 tablespoons sugar, baking powder, and salt. Stir in orange peel.

Cut in butter until mixture resembles coarse meal. Add milk; stir just to moisten dry ingredients.

Combine fruit in prepared baking dish; spoon batter over top. Sprinkle with remaining sugar.

Bake 25 to 30 minutes or until golden brown. Cool slightly and serve.

Makes 8 servings