| 1 | Preheat oven to 450°F. |
| 2 | For the crust: place flour in a bowl and rub in butter until fine and mealy. |
| 3 | Do not allow to become pasty. |
| 4 | Stir in 1 cup of the buttermilk, adding the remainder if necessary. |
| 5 | Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling. |
| 6 | For the filling: combine apricots and cherries in a bowl and toss with sugar. |
| 7 | Pour into a large gratin dish or other shallow baking dish. |
| 8 | Dot with butter and sprinkle evenly with the almond extract. |
| 9 | Press the dough out on a floured surface until roughly the size of the baking dish. |
| 10 | Lift dough onto filling and cut several vent holes in top. |
| 11 | Brush with buttermilk and sprinkle with sugar. |
| 12 | Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. |
| 13 | Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. |
