Apple And Prune Cobbler With Buttermilk Biscuit Crust

For Cobbler: Peel, halve and core the apples. Slice each half into 5 or 6 wedges, from stem to blossom end. Slice each prune into 3 or 4 strips. In a large bowl, combine the apples, prunes and chopped walnuts.

Preheat the oven to 375 degrees F.

In a bowl, combine 1/2 cup of the sugar, the cinnamon and the flour. Toss with the fruit and nut mixture.

Pour the filling into a 1 1/2 quart shallow baking dish, sprinkle on the lemon juice and dot with the butter.

On a lightly floured surface, roll the Buttermilk Biscuit Dough (see below) a little less than 1/4 inch thick, slightly larger than the baking dish.

Transfer the dough to the top of the filling and trim any overhang even with the rim of the dish. Flute the edge of the dough at the rim. Slash 4 or 5 vent holes about 1 inch long in the center of the crust.

Paint the dough with the milk and sprinkle with the remaining 1 tablespoon sugar.

Bake the cobbler for 30 minute, or until the dough is baked through and deep golden and the filling is beginning to bubble. Let the cobbler cool on a rack.

Serve warm or at room temperature.

For Buttermilk Biscuit Dough: Combine the all-purpose flour, cake flour, baking powder and salt. Sift into a mixing bowl.

Cut the butter into 8 or 10 pieces and add to the dry ingredients. Rub the butter in with your fingertips until the mixture resembles coarse meal.

Make a well in the center and add the buttermilk. Toss with a fork to moisten evenly. Let the dough stand in the bowl for 1 minute to absorb the liquid.

Turn out onto a floured work surface. Fold the dough over on itself 2 or 3 times until it is smooth and less sticky.