Dried Apricot Cobbler

This dried apricot cobbler is a delicious and easy-to-make recipe, perfect for any occasion. It is sure to be a crowd pleaser! You can serve this in a small portion as an appetizer or in a big portion as an entree. I love baking and I’m always looking for new recipes. This recipe was given to me by my grandmother when I wanted to make a dessert that was unique and tasty…

Cherry-Apricot Cobbler

Ingredients

8 Servings

FILLING

Butter

3

14.5 ounce cans pitted tart cherries in water, drained

1

1/2 cups diced dried apricots

3

/4 cup sugar

1

/2 teaspoon almond extract

1

/4 teaspoon ground allspice

TOPPING

1

/2 cup whole wheat pastry flour

1

/2 cup sugar

1

/3 cup unbleached all purpose flour

3

/4 teaspoon baking powder

1

/4 teaspoon salt

2

large eggs

1

cup whole milk

2

tablespoons bourbon

2

teaspoons finely grated lemon peel

1

teaspoon vanilla extract

Ice cream or whipped cream

Preparation

FILLING

Step 1

Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Combine next 5 ingredients in large bowl; toss well. Spread evenly in prepared dish.

TOPPING

Step 2

Whisk first 5 ingredients in large bowl. Stir in next 5 ingredients. Spoon topping over filling. Bake cobbler until topping is golden brown and juices from filling are bubbling thickly at edges, about 50 minutes. Serve cobbler warm with ice cream or whipped cream.

Apricot Cobbler Recipe: How to Make Fresh Apricot Cobbler

This apricot cobbler is a simple, quick, and versatile recipe that will help you use up an abundance of summer apricots. You can even adapt it to include other fruits that pair well with apricots like peaches, blueberries, or blackberries.

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

MAKES

10

PREP TIME

10 min

TOTAL TIME

55 min

COOK TIME

45 min

Ingredients

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.

Easy Cobbler Recipes for All Your Summer Fruit

We’ll grant that summer fruit pies are sublime, but honestly, who has time to mess with rolling, chilling, and crimping a pie crust when there are pools to splash in and steamy summer novels to read? Not us.

Enter the humble-but-delicious cobbler. This crumbly treat requires minimal prep — just a bit of mixing and plopping (we’re going with “plopping” as the official culinary term).

Crisps, crumbles, and buckles are all considered part of the cobbler family — along with grunts, slumps, sonkers, and pandowdies (not even joking). Just like a summer family reunion, we’re rounding up alll the relatives, however odd their names.

So fire up the oven or campfire, it’s time to make dessert!

1. Peach cobbler

Was it even summer if you didn’t dig into a bowl of peach cobbler? This recipe for the classic seasonal dessert features juicy, ripe peaches (in season between April and October) in its bottom half, and a surprise ingredient for moistness in its top: yogurt! Finish it off with a scoop of vanilla ice cream or froyo to make it even more summery.

2. Strawberry cobbler

A traditional cobbler is a mixture of big chunks of fruit, thickened with a little flour, sweetened with sugar, and topped with a biscuit-type topping. Cobblers got their name because the baked crust was bumpy and uneven like cobblestones in the streets of Great Britain, where the dish was invented.

This strawberry version comes together quickly with the help of a food processor. Try adding fresh basil, thyme, rosemary, or mint to the biscuit mixture for even more summer goodness.

3. Easy berry cobbler

Any time “easy” and “dessert” are mentioned together, we’re down to try it. This easy berry cobbler is no exception. Blackberries, raspberries, or blueberries (or a combo of all three) make a tart, antioxidant-rich base beneath a buttery crust. The best part: You don’t have to peel or slice berries.

4. Strawberry rhubarb tahini crisp

This crisp creates an unusual twist on the old-fashioned strawberry rhubarb by using tahini instead of butter or another fat in the crumble. The result: a delightfully dairy-free option. The recipe author also recommends using a splash of rosewater in the filling, adding a fragrant element to this upgraded classic recipe.

5. Easy cherry cobbler

There’s our favorite word again: easy. Here, 6 cups of sweet cherries get popped into an oven-safe skillet, where they release their juices during baking. Meanwhile, the biscuit topping gets some Southern flair (not to mention a fiber upgrade) from a bit of corn meal. Serve this one as the perfect ending to a summer barbecue.

Get our easy cherry cobbler recipe.

6. Blueberry buckle

A buckle is where coffee cake meets fruit crisp. A muffin-type filling is topped with a streusel mixture for a crunchy texture on top of a tender, sweet cake. (It’s probably the best way to eat cake for breakfast, in our opinion.)

Oh, and if you’re wondering about the name: It comes from the way the cake-like topping will crack and “buckle” while baking.

7. Mom’s apple cobbler with buttermilk biscuit topping

You might think of apples as autumn fruits, but believe it or not, many varieties are ready to pick as early as July. This apple cobbler makes the most of the late summer harvest by seasoning the fruits with cinnamon and nutmeg — but consider cardamom as an interesting flavor alternative.

If you’d like to mix things up even more, add rhubarb or dried cranberries to the filling, or drizzle the finished product with caramel sauce.

8. Vegan cherry berry crumble

A crumble is another name for a crisp. Both desserts happen to be relatively easy to make vegan! This cherry berry crumble combines cherries and mixed berries for an explosion of summer flavors without any animal products.

By using gluten-free oats in the topping, you can even make this one gluten-free. Arrowroot powder thickens the berry mixture, and the topping contains no wheat.

9. Campfire cake and berry cobbler

When you’re camping, simplicity is the name of the game. That’s why this cobbler has just three ingredients you can easily stow in a cooler (along with some ice cream, obvs). Just try to keep your mitts off until it’s ceased bubbling over the campfire.

10. Spiced pear pandowdy

We’ve come to the pandowdy, which is so fun to say! Unlike its cousin, the lattice-topped pie, the pandowdy uses scraps of pie dough in a rustic, layered way — a great starter project for young chefs.

This lightly spiced pear version is topped with a sugared pie dough for a flaky, crunchy dessert that doesn’t get soggy (like the bottom of a pie crust).

Bottom line

Arguably, any summer fruit can make its way into a tasty cobbler (we’re talking not only berries, but even tomatoes and melons!). Grab your ice cream scooper and a nice big bowl — you’re about to cobble together summer’s perfect dessert.