Peach, Plum and Almond Cobbler

Peach, Plum & Almond Cobbler Use a serrated peeler on the fruit. The peaches needn't be peeled, but the plum peel can be bitter. Freestone peaches are easier to handle. Shred the butter using the large holes of a box grater. FILLING: 2 lb (900 g) peaches (6), peeled or washed to remove fuzz, pitted, cut in 1/2-inch chunks 2 lb (900 g) black plums (8), peeled, pitted, cut in 1/2-inch chunks

1/2 cup granulated sugar 2 tsp all-purpose flour 1 tsp ground cinnamon TOPPING: 1-1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup granulated sugar 6 tbsp cold, unsalted butter, grated 1 cup buttermilk 2 large eggs 1 tsp vanilla extract 1/8 tsp almond extract 1/2 cup sliced almonds For filling, stir together peaches, plums and sugar in large bowl. Sprinkle with flour and cinnamon. Stir gently to blend. Spoon into 9-by-13-inch baking dish. For topping, sift together flour, baking powder, baking soda and salt into another large bowl. Stir in sugar. Cut in butter with fingers until well coated. In medium bowl, whisk together buttermilk, eggs, vanilla and almond extract. Add to flour mixture. Whisk until blended (some lumps are okay). Pour batter over fruit. Spread with spatula to cover evenly. Sprinkle almonds over top. Bake in preheated 400F oven 30 minutes, or until top is browned and filling is bubbly. Makes 12 servings.

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