It’s sooo yummy! Pure heaven served warm topped with vanilla ice cream.
2 lbs Nisperos, seeded and quartered
7 TBS Sugar
1 TB All Purpose Flour
1/4 teaspoon Almond Extract
1 teaspoon cinnamon
1 1/2 teaspoons Lemon or Orange Juice, fresh squeezed
3/4 cup All Purpose Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon salt
3 teaspoons sugar (reserved)
1/2 cup Buttermilk well shaken
3 TBS Cold unsalted butter cut into bits
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 warm.