Apricot Cobbler With Fresh Apricots


Apricot Cobbler With Fresh Apricots Recipe Overview If you have fresh apricots, you’re probably in cobbler heaven! This is a delicious, chewy cobbler recipe with plump juicy apricots. You’ll end up having plenty of crumble left over for the next batch. Bake cobbler with fresh apricots. Easy dessert recipe that’s a hit with everyone. Apricot dessert recipe made with fresh apricots.


Fresh apricots baked under an almond-studded layer of cake topped with sliced almonds…

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Apricot Cobbler


Ready to serve up something fabulous for dessert? This APRICOT COBBLER is ready in less than an hour. We know you’ll appreciate the simplicity of the dish with its stellar, seasonal flavours.

I’m a huge fan of an old fashioned cobbler because of its homespun appearance. If you’re the type to fear failure about making homemade desserts, end such silliness right here and now. This easy cobbler recipe is a foolproof dessert. It’s not meant to look perfect, and it certainly can’t be called fancy. One thing for sure, it’s a fresh and flavourful fruit dish that exudes down-home cooking.


Freshly picked apricots split in half with the stones removed


Is there anything more delicious than fresh, locally grown apricots when they’re in season? This recipe brings out the best flavours from these summertime favourites.

Ingredients for Apricot Cobbler

The apricots hold their shape when their natural sugars caramelize with the butter. Check out the amazing colour too! Yum!

The apricots placed in a casserole dish with the cake batter spooned on top


If the cake topper on the cobbler seems too dense, don’t worry. It eventually melts and spreads out evenly over the fruit as it bakes. It also puffs up in the final minutes. It’s a lovely, sweet cap for this fruity concoction. The almonds give the dessert a fabulous nuttiness.

Close up of the baked apricots


If apricots aren’t your thing, feel free to substitute using the same quantity (about 5 cups) of a fruit more to your liking. I recommend trying blueberries, peaches, plums, blackberries, or even apple.

A large dish of apricot cobbler served with vanilla ice cream

Don’t forget to serve your warm cobbler with whipped cream or well-paired ice creams like HOMEMADE VANILLA or our tasty STRAWBERRY-RHUBARB ICE CREAM.

Scrumptious Apricot Cobbler served with homemade vanilla ice cream



  • 9 apricots, unpeeled, washed and sliced, about 5 cups
  • ¼ cup freshly squeezed orange juice
  • 2 tablespoons granulated sugar
  • 2/3 cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 pinch kosher salt
  • 8 tablespoons butter, plus a bit more to grease casserole dish, softened
  • ½ cup granulated sugar
  • 1 egg, room temperature
  • ½ teaspoon pure vanilla extract
  • ½ cup blanched, sliced almonds


  1. Preheat oven to 375°F. Lightly butter an 8 x 11-inch glass casserole dish. Set aside.
  2. In a medium-sized bowl, mix sliced apricots, 2 tablespoons of sugar and orange juice. Set aside. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In another medium-sized bowl, cream the butter and ½ cup sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour mixture in three steps, mixing just until ingredients are combined.
  4. Transfer apricot mixture into the buttered casserole dish. Drop batter in rounded tablespoons over apricot mixture. Try to cover as much of the fruit as possible. Sprinkle top with the sliced almonds, using your finger to gently pushing upright almonds down.
  5. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
  6. Allow to rest for 15-30 minutes before serving with vanilla ice cream or whipped cream.

Apricot Cobbler

This pretty apricot cobbler features tender biscuits that top sweet, jammy apricots sweetened with honey and flavored with ginger. It’s a great dessert that makes the most of the early-summer stone fruit season

Apricot Cobbler

Recipe Summary


25 mins


1 hr 35 mins





  • 2 ½ pounds fresh apricots, pitted and halved (about 20 medium)
  • ¼ cup honey
  • 1 tablespoon cornstarch or tapioca starch
  • 1 tablespoon lemon juice
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon salt


  • ⅔ cup buttermilk plus 1 tablespoon, divided
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • ¾ cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter, cubed
  • 2 teaspoons turbinado sugar


Instructions Checklist

  • Step 1To prepare filling: Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Toss apricots, 1/4 cup honey, cornstarch (or tapioca starch), lemon juice, ginger and salt together in a large bowl; spoon evenly into the prepared dish.
  • Step 2To prepare topping: Whisk 2/3 cup buttermilk, honey and vanilla in a glass measuring cup. Whisk pastry flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add butter to the flour mixture. With fingertips or a pastry cutter, work the butter into the flour mixture until the pieces are pea-size, 1 to 2 minutes. Add the honey mixture; stir until incorporated into a sticky dough, 20 to 30 seconds. (Do not overmix.) Using a small cookie scoop or 2 spoons, drop heaping tablespoons of dough on top of the apricot mixture, about 1 inch apart. Brush the top of the dough with the remaining 1 tablespoon buttermilk and sprinkle with turbinado sugar. Bake until the biscuits are golden and the fruit is bubbling, 40 to 45 minutes. Let cool on a wire rack for at least 30 minutes. Serve warm or at room temperature.


Apricot Cobbler is an easy recipe that is made with slices of fresh apricots tossed in brown sugar and cinnamon then topped with an old-fashioned drop biscuit dough. It’s the perfect late spring, early summer dessert recipe to serve for family and friends and pairs especially well with a scoop of rich, creamy ice cream.

A serving of apricot cobbler with ice cream and the baking dish in the background

Apricot season is short compared to most other fruits. You can usually find fresh apricots in grocery stores starting in May until about July. They seem to disappear much sooner near me and some stores may choose not to carry them since they are very soft and bruise easily during transit.

Fortunately, I was able to find beautiful apricots in mid-May this year. Whenever I see them, I buy them and I suggest you do the same should you be lucky enough to come across this delicious stone fruit.

I knew immediately that I wanted to make a cobbler recipe with fresh apricots. I use the same drop biscuit dough as in my Blueberry Cobbler recipe and the same spices in the filling as my Peach Cobbler. Apricot cobbler tastes similar to peach cobbler, but with a bit more tartness. My family loves it and I just know you will too!

Apricot Cobbler

Why This Recipe Works

Cobbler is one of the easiest dessert recipes out there; you only need to create two mixtures – a fruit filling and a dough topping. You don’t even need an electric mixer to make cobbler. A large bowl and a spoon will do!

The homemade apricot filling will be either sweet or somewhat tart depending on the ripeness of your apricots. I like to use a mostly firm, slightly soft apricot for a nice blend of sweet and tart, kind of like how granny smith apples give some apple pies a bit more tartness. The old fashioned drop biscuit topping provides a tender crumb which soaks up all of the flavorful apricot juice.

Apricot Cobbler is the perfect spring or summer dessert, especially during the short window when fresh apricots are in season, although it can be made with canned apricots during other times of the year. Serve fresh cobbler, warm out of the oven, with ice cream or fresh whipped cream during barbecues and cookouts with family and friends.

How To Make Apricot Cobbler


Ingredients needed to make apricot cobbler on a white background with labels
  • Apricots: try to find apricots that are only slightly softened. Very firm apricots will be more tart and softer apricots will be sweeter. Canned apricots can be used when fresh apricots are not available.
  • Brown Sugar: you may have to adjust the amount depending on the tartness/sweetness of your apricots.
  • Pantry Staples: all purpose flour, baking powder, cornstarch, sugar, cinnamon, salt, milk, butter and an egg.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.


Preheat your oven to 350°F.

Cut the apricots into 1/2-inch thick slices.


Slices of apricots in a glass bowl with other ingredients around it.

Combine apricots, brown sugar, cinnamon and cornstarch. Toss gently to combine. Set aside while you prepare the dough. The apricots and sugar will become juicier as they sit.

Chef’s Tip: if your apricots are not ripe, you may want to add more brown sugar. Do a taste-test here and add extra sugar as desired.

Dry dough ingredients with pieces of butter in it

Mix together the flour, baking powder, sugar and salt in a large bowl. Cut the pieces of butter in with a pastry blender, fork, or your fingers. Work the butter until pea-size pieces remain.

Apricot cobbler in a square, white baking dish prior to baking

Whisk together the egg and milk. Pour into the flour mixture and stir until just combined.

Pour the apricots and any accumulated juices out into a medium size baking dish. I use a 9-inch square baking dish. Top with dollops of the dough and sprinkle with extra sugar, if desired.

Baked apricot cobbler in a square, white baking dish

Cover loosely with foil and bake 20 minutes.

Uncover and bake an additional 20-25 minutes, or until the top of the dough is lightly browned.


A baking dish of apricot cobbler, with a serving taken out and a spoon inside with juices and slices of fruit

Serve as is, with whipped cream and/or vanilla ice cream.

Tips and Techniques

  • Fresh apricots work best, but you can use an equal amount of canned apricots, if needed.
  • Depending on the ripeness of your apricots, you may want to add more brown sugar to the filling. 
  • Store leftovers tightly covered in the refrigerator. Consume within 4-5 days for best results.


Can You Use Canned Apricots To Make Apricot Cobbler?

Canned apricots can be used to make cobbler, though the filling may be a tad thinner. It is not recommended to use dried apricots in this cobbler recipe and it has not been tested. Results may vary greatly.

Do You Peel Apricots For Apricot Cobbler?

Peeling apricots before baking them is completely optional. Apricot skin will soften considerably when baked. If you prefer to peel them, you will need to blanch them in boiling water for about 20 seconds, then transfer them to ice cold water before removing the skin.

Can You Freeze Cobbler?

Cobblers can usually be frozen, however the dough may turn a bit mushy when thawed and reheated. You can also freeze the filling separate and prepare the dough when you are ready to bake the cobbler to ensure a nice fluffy topping.

What Is Apricot Cobbler?

Apricot cobbler is a rustic, freeform dessert consisting of a thick, macerated fruit base made of this sweet, fleshy stone fruit. The fruit base is topped with dollops of fluffy, semi-sweet biscuit dough. Named after the cobblestone-like appearance of the baked cobbler crust, this dish can be prepped in minutes for a quick and easy dessert option year-round.

In comparison to apricot pie, which requires a more practiced hand and rigid process, cobbler is a more relaxed dessert requiring little to no baking experience. Other popular varieties of cobbler include blueberry cobbler, rhubarb cobbler, and peach cobbler.

5 Tips for Making Apricot Cobbler

Apricot cobbler is a simple dessert that home cooks and bakers of any skill level can master, but there are a few rules of thumb to follow for the best possible result.

  1. 1. Use fresh fruit, when available. Fruit is the showcase of any cobbler, and the best tasting cobblers utilize fresh, ripe fruit that is in season. Avoid using canned apricots for your filling, which will produce a soggy, saccharine dessert. If fresh apricots are not available to you, you can use frozen apricots without making your cobbler mushy.
  2. 2. Mix and match fruits. Experiment with the flavor of this cobbler by adding other fruits to your fruit base. Apricots pair well with other stone fruits, like peaches, nectarines, and plums, as well as tart berries, like blackberries and blueberries.
  3. 3. Don’t forget the starch. Adding a starch like cornstarch or baking powder to your fruit filling is imperative. Starches help to absorb some of the juices in your fruit filling, preventing any overflows and soggy crusts in the process.
  4. 4. Leave space in between your topping clusters. Leave some spaces between your clumps of cobbler topping as you scatter it over the top of your fruit filling. This leaves some ventilation space for your fruit filling as your cobbler bakes and should prevent your cobbler topping from getting soggy.
  5. 5. Use a food thermometer. Your cobbler topping may brown up quickly on top, but still be raw in the middle. To ensure your cobbler topping is cooked all the way through, insert a food thermometer through the thickest part of the dough. Once the topping has reached a temperature of 200 degrees Fahrenheit, the cobbler is ready to eat.

Fresh Apricot Cobbler Recipe

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10 min


55 min


45 min


For the filling:

  • 4 cups fresh apricots, pitted and chopped
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon unsalted butter, diced
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon (optional)

For the topping:

  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • 2 tablespoons granulated sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk, plus 2 tablespoons
  • Demerara sugar, for sprinkling
  1. 1Preheat the oven to 380 degrees Fahrenheit.
  2. 2Combine the chopped apricots, sugar, butter, cornstarch, lemon juice, and cinnamon in a medium bowl. Stir the ingredients to incorporate. This will be the apricot filling for your cobbler.
  3. 3In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the cubed butter to the flour mixture, working it in with your hands as you go until it has reached the texture of coarse bread crumbs.
  4. 4In a small bowl or measuring cup, whisk together the egg, vanilla extract, and ½ cup of the buttermilk.
  5. 5Add the buttermilk mixture to the dry ingredients, and stir with your hands or a rubber spatula until combined. This will be your cobbler topping.
  6. 6Transfer the apricot filling to a 9”x13” baking dish, and spread the fruit out into a single layer.
  7. 7Tear off a palm-sized piece of topping and place it over the fruit. Continue this process with the remaining dough, leaving space between the pieces to create a cobbled effect.
  8. 8Brush the top of the dough with the remaining buttermilk, then sprinkle with Demerara sugar.
  9. 9Bake the cobbler until the top of the dough is golden brown and the apricot mixture is thick and bubbling, which should take about 45 minutes.
  10. 10Remove the pan from the oven. Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or dollop of whipped cream.

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