APRICOT COBBLER

By   June 30, 2014

 

I can’t describe how much I love summer! Fruits, berries, fresh veggies, herbs, sun, gardening. I’ve been spending a lot of time in my garden weeding, and watering. We have also done some berry picking with my kids at local fields. Busy, busy… But by the end of each day for dinner we’ve been enjoying fresh salads, berry smoothies or wonderful tasty fruit desserts that have minimum prep time, but are absolutely delicious.

I would like to share with you a very good fruit dessert that I’ve discovered for myself recently. I had a big box of apricots that we’ve been eating for a week! Sweet ripe apricots! Yummy! Well, by the end of the week I felt like I need to do something with them, something different, something exciting, so it had to be Apricot Cobbler. I found this recipe in one of my old cook books, and here it is, our new favorite dessert!

Apricot Cobbler (1 of 1)

Ingredients:

  • 1/2 cup butter
  • 3-4 cups apricots, quartered, with their juices
  • 1 cup sugar, plus more for sprinkling over apricots
  • 2 teaspoons baking powder
  • 1 cup flour
  • 1 cup milk
  • Vanilla ice cream for serving (optional)

Apricot Cobbler (1 of 13)

Place apricots in a bowl, and sprinkle with sugar, set aside.

Apricot Cobbler (2 of 13) Apricot Cobbler (3 of 13)

Prepare the baking dish. Your dish for the cobbler should be at least 9×9 inches. (I used 9×13) Put butter in your baking dish and place the dish in a cold oven. Heat the oven to 350 degrees F.

Apricot Cobbler (4 of 13)

While the oven is heating up, in a separate bowl mix together baking powder, flour and 1 cup sugar. Add milk and mix well. The mixture will be thin.

Apricot Cobbler (5 of 13) Apricot Cobbler (6 of 13)

When the butter has melted, and the oven heated at 350 degrees, pour the batter all at once into the baking dish, then pour the fruit and its juices into the center of the batter.

Apricot Cobbler (7 of 13) Apricot Cobbler (8 of 13)

Apricot Cobbler (9 of 13)

Bake for about 1 hour, or until the batter is cooked and the top is golden brown.

Apricot Cobbler (10 of 13)

Serve hot or warm with vanilla ice cream.

Apricot Cobbler (13 of 13) Apricot Cobbler (12 of 13)

Apricots can be easily substituted with peaches or plums.

How do you enjoy your summer, and what are you cooking?

APRICOT COBBLER

  • Servings: 10
  • Difficulty: easy
  • Print
Apricot Cobbler (1 of 1)

Ingredients:

  • 1/2 cup butter
  • 3-4 cups apricots, quartered, with their juices
  • 1 cup sugar, plus more for sprinkling over apricots
  • 2 teaspoons baking powder
  • 1 cup flour
  • 1 cup milk
  • Vanilla ice cream for serving (optional)

Instructions:

  1. Place apricots in a bowl, and sprinkle with sugar, set aside.
  2. Prepare the baking dish. Your dish for the cobbler should be at least 9×9 inches. (I used 9×13) Put butter in your baking dish and place the dish in a cold oven. Heat the oven to 350 degrees F.
  3. While the oven is heating up, in a separate bowl mix together baking powder, flour and 1 cup sugar. Add milk and mix well. The mixture will be thin.
  4. When the butter has melted, and the oven heated at 350 degrees, pour the batter all at once into the baking dish, then pour the fruit and its juices into the center of the batter.
  5. Bake for about 1 hour, or until the batter is cooked and the top is golden brown.
  6. Serve hot or warm with vanilla ice cream.

*Apricots can be easily substituted with peaches or plums.

Enjoy!

 

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