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Apricot Cobbler


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


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.


Original recipe comes from Paula Deen's Southern Peach Cobbler.