Fresh fruit is now showing up at the farmers’ markets and one of the fruits in season is apricots. I didn’t want to make my usual crisp and decided on an apricot cobbler. A quick look-see showed a recipe for peach cobbler by Paula Deen, which would work just fine.
As usual, I made a few adjustments, mainly cutting down on some of the sugar. When I melted the butter, I thought for sure it would be too much, but it absorbed into the mix. I also added a bit more spice.
It was delicious soon after it came out of the oven, with a big scoop of good vanilla ice cream, and just as good the next day, cold out of the fridge.
Apricot Cobbler
Ingredients
The Batter
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1 cup white sugar
- 1 cup milk
- 1/2 cup water
- 1/2 cup butter
The Apricots
- 1/2 cup brown sugar
- 4 cups apricots peeled and sliced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fresh ground nutmeg
Instructions
The Apricots
- To blanch the apricots, stab each lightly through the skin then drop in boiling water for 25 seconds, then remove and place in an ice bath. By the time all the apricots are done, they should be cooled enough to handle and easy to peel.
- Slice the apricots into quarters, removing the pits.
- Combine the peaches, brown sugar, spices, and water in a saucepan and mix well.
- Bring to a boil and simmer for 10 minutes.
- Remove from the heat.
The Batter
- Preheat oven to 350°F.
- Put the butter in a 3-quart baking dish and place in microwave to melt.
- Sift the white sugar, flour, baking powder, and spices together.
- Whisk the milk in slowly to prevent clumping.
- Spoon mixture over melted butter. Do not stir!
- Gently spoon fruit mixture on top.
- Bake for 30 to 45 minutes.
Notes
Original recipe comes from Paula Deen's Southern Peach Cobbler.
APRICOT COBBLER