Apricot Cobbler Pioneer Woman -Can you feel the holiday season coming on? I am already making plans to roast chestnuts over an open fire and bake a turkey, but the one thing I can’t wait to do is make Apricot Cobbler. That’s right it’s time for another recipe inspired by the wonderful recipes of The Pioneer Woman.
How to Make the Best Peach Cobbler
Peach cobbler is one of our all-time favorite summer desserts. We love it with a big ol’ scoop of ice cream or some freshly whipped cream right on top (or maybe even both!). There are two different styles of cobbler and both are equally delicious. Ree Drummond makes both versions: Her famous Blackberry Cobbler has a cake-like topping, and this yummy peach version has a sweet biscuit topping. We love a biscuit-style cobbler for peaches—especially when you have juicy summer fruit. Of course, you can always substitute frozen peaches or even fresh plums for a plum cobbler, but there’s just something about a fresh, homemade peach cobbler…
The name cobbler comes from the way you drop the dough onto the fruit filling—it resembles a walkway of cobblestones. (Take a look when you pull this cobbler out of the oven and you’ll see what we mean!) One of the best things about a cobbler is that it’s insanely easy to make. We love a good fruit pie in summer (Ree’s Peach Galette is perfection), but dealing with pie dough requires a lot more energy. Cobblers are also super versatile—you can experiment with so many different types of fruit. Try Ree’s Rhubarb Cobbler and Mini Raspberry Cobblers next! So, what are you waiting for? Grab your favorite casserole dish and some fresh juicy peaches and learn how to make peach cobbler below.
What’s the difference between a cobbler and a crisp?
Both of these desserts have a fruit base, but the difference is the topping: A cobbler is made with a biscuit dough topping that’s dropped by the spoonful over the fruit; the topping on a crisp is usually a mix of flour, butter, sugar, and oats or nuts and it’s sprinkled over the fruit.
Do you have to peel peaches for peach cobbler?
Your choice! You don’t have to peel the peaches if you don’t want to, but you certainly can—it won’t make or break your cobbler either way. The skins will soften in the oven, so if you don’t have the extra time, no need to bother with peeling.
YIELDS:8 – 10 servings
PREP TIME:0 hours 25 mins
TOTAL TIME:0 hours 25 mins
FOR THE FRUIT:
Salted butter, for the baking dish
3 1/2 lb.
FOR THE TOPPING:
1 1/4 c.
salted butter, diced
coarse sugar, like sugar in the raw
Vanilla ice cream or freshly whipped cream, for serving
- Preheat the oven to 375˚. Butter a 9-inch by 13-inch baking dish.
- For the fruit: Slice the peaches and remove the pits. Place them in a large bowl. In a small bowl, whisk together the sugar, cornstarch and kosher salt, until no small lumps of cornstarch can be seen. Set aside.
- For the topping: In a separate medium bowl, whisk together the flour, sugar, and baking powder. Add the butter then cut it into the flour mixture with a pastry blender or your fingers, until pea-sized clumps form. Pour the milk into the flour mixture and stir with a fork until just combined.
- Add the sugar mixture and lemon juice to the peaches and stir gently to combine. Pour the peaches into the prepared baking dish. With a small, trigger-handled ice cream scoop or two spoons, scoop small portions of the dough and drop it onto the surface of the fruit. (The topping will spread as it bakes.) Sprinkle all over with coarse sugar.
- Bake until the topping is golden brown and the filling is bubbly, 45-50 minutes. (Tent the top of the cobbler with foil if the topping starts to get too dark). Let rest for 15 minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream.
During the short-lived season when apricots are available, I snatch them up and whip them into just about anything I can dream up. They are much like peaches in this way, I LOVE to cook and bake with peaches too! This Apricot Cobbler is the first of a few recipes I hope to share this season, and it is so stinking delicious! I hope you give it a try and love it as much as my family and I do.
This recipe is SOOO easy, and yields the SWEETEST of rewards! It is like the cobbler that childhood memories are made of. Exactly as I remember it from sitting around the campfire, but a made-from-scratch version, which for me means preservative and chemical-free.
Small ingredient lists make me soooo happy, and this recipe fits that bill. It is often the simple things that turn out the best and that we cherish the most. They leave little room for error and are often things that I am willing to make over and over again.
For this recipe, there is little mixing to do, and the quick cooking of fresh fruit makes for a perfect dessert every time.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Making this cobbler could NOT be easier. When I turn on the oven I melt the butter in the bottom of the baking tin, then I quickly chop up the fruit and cook it.
Mix up the cake-like batter, and you are ready to layer it in the pan and bake. It really is that easy!
The cake batter in this recipe inverts itself during baking. You start with the butter on the bottom, place the cake batter on top of that, and finish it all off with the cooked apricots and some warm spices to round it all out. You are left with a slightly crisp cake on top at the end and syrupy tender fruit on the bottom.
Served warm and topped with ice cream, it is a dessert that will be savored by all!
NOTES & TIPS
Even though the butter is being melted with the oven is preheating, set a timer for yourself for 5 minutes. 1-2 minutes too long and you will have burned butter, and that is no fun. Brown is ok if you let it go a little longer, that is just more flavor, but you don’t want to forget about it.
Before you put the cake batter in the pan, swirl the butter around and up the sides so the cake doesn’t stick or get crusted onto the pan during baking. It makes clean-up much nicer too!
Leave the fruit in fairly large pieces, depending on the size of the apricots you may only cut them in half or quarters. The ones I picked up had some larger and smaller ones in the package, I used mostly the larger ones since I knew I was cooking them, knowing they would hold their shape a little better.
If your apricots are very small, when cooking, they may only take 3-4 minutes to cook in the syrup, you don’t want them to go mushy at this stage, they still have to cook in the oven. If you notice 1 or 2 of them getting super mushy, pull them out of the pot and place them on the cake batter. Continue cooking the syrup till thick for the allotted time mentioned in the recipe.
Baking times may vary from oven to oven, but you will know the cobbler is done when the top is golden brown all over. If it’s not fully golden cook it a bit longer.
If you wanted to make this recipe dairy-free, this recipe holds up really well to swapping the butter for coconut oil, and the whole milk for almond milk or any milk alternative you like.
This recipe is a great base for any stone fruit. Stone fruit is a fruit with a pit in the middle, and you could easily swap the apricots for peaches, nectarines, plums, or cherries.
I love the brightness the lemon brings to the apricots they are super sweet. Depending on the fruit, taste, and determine if you need it or not. It could also be swapped for the zest and juice of half an orange if you do not have a lemon on hand.
I love the look and fragrance the vanilla bean paste brings to this dish, but if you don’t have it, or don’t want to splurge on it, use a really good vanilla extract in its place.
Buttermilk Biscuit Crust:
3 cups self-rising cake flour
1 1/2 sticks unsalted butter
1 cup buttermilk, milk or heavy cream
3 pounds fresh apricots, rinsed, halved, pitted and sliced
1 1/2 pounds fresh cherries, sour if possible, rinsed and pitted
3/4 cup sugar
3 tablespoons butter
1/2 teaspoon almond extract
Buttermilk and sugar for finishingAdd to Shopping List
- For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow
- to become pasty. Stir in the buttermilk, adding more, one tablespoon at a time, if necessary.
- Press dough together on a floured surface, wrap and allow to rest while preparing filling.
- Preheat the oven to 450 degrees and set a rack in the middle level. For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot with butter and sprinkle evenly with the almond extract.
- Divide the dough into the same number of pieces as the dishes. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
- Bake the cobblers about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly
- on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.