PEACH APRICOT BUTTERMILK COBBLER

This is also known as a buckle. Adding some finely minced dried apricots naturally sweetens this recipe and intensifies the taste of the peach-apricot filling.

Serves: 8-10

For the filling:

1/2 cup (125 ml) dried apricots

2/3 cup (160 ml) boiling water

4 medium peaches, halved, pitted and cut into eighths (about 3 cups/750 ml)

5 apricots, pitted and quartered (about 2 1/2 cups/625 ml)

1/4 cup (60 ml) fresh orange juice ( from 1 orange)

3 tbsp (45 ml) granulated or light brown sugar, firmly packed

1 tbsp (15 ml) cornstarch or arrowroot powder

For the topping:

1 cup (250 ml) all-purpose or whole-wheat flour 1/4 cup (60 ml) granulated or light brown sugar, firmly packed 1 1/2 tsp (7.5 ml) baking powder 1/4 tsp (1 ml) fine sea or kosher salt

1/4 cup (60 ml) unsalted butter, melted

1/4 cup (60 ml) buttermilk or Greek yogurt

1 large egg

1 tsp (5 ml) vanilla extract

1 tbsp (15 ml) turbinado sugar

1. For the filling: Preheat the oven to 350 F (175 C). Butter or spray an 8-inch (20-cm) square pan.

2. Place the dried apricots in a small bowl and cover with the boiling water. Let stand until softened, about 10 minutes. Drain, dry and then finely mince the apricots.

3. In a medium bowl, mix the reconstituted apricots, peaches, fresh apricots, orange juice, sugar and cornstarch (or arrowroot powder). Gently toss to combine and transfer to the prepared baking dish.

4. For the topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon or silicone spatula, stir in the melted butter, then the buttermilk or yogurt, egg and vanilla until combined. The topping mixture will be thick and sticky.

5. Drop dollops of the topping over the fruit. Dust with the turbinado sugar.

6. Bake for 25-30 minutes, or until the topping turns light golden brown. Serve warm.