Apricot Blueberry Cobbler Recipes

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BEST EVER BLUEBERRY COBBLER



Best Ever Blueberry Cobbler image

This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.

Provided by Jen

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 cups fresh blueberries
3 tablespoons white sugar
⅓ cup orange juice
⅔ cup all-purpose flour
¼ teaspoon baking powder
1 pinch salt
½ cup butter, softened
½ cup white sugar
1 egg
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
  • In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
  • Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g

APRICOT COBBLER



Apricot Cobbler image

Call it old-fashioned, comforting or mouthwatering-all those descriptions fit this down-home apricot cobbler. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County.-Shirley Leister, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 14

3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water
3 cans (15-1/4 ounces each) apricot halves, drained
1 tablespoon butter
TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup whole milk

Steps:

  • In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add apricots and butter; heat through. Pour into a greased shallow 2-qt. baking dish. , For topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400° until golden brown and a toothpick inserted into the topping comes out clean, 30-35 minutes.

Nutrition Facts : Calories 325 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 387mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.

FRESH APRICOT COBBLER



Fresh Apricot Cobbler image

When I was growing up, we had fruit trees and every year we had to come up with things to do with the extra fruit. This cobbler became one of my favorites.

Provided by krazykid

Categories     Desserts     Cobbler Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup water
¾ cup white sugar
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
6 cups halved fresh apricots
1 tablespoon butter
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
7 tablespoons butter
2 tablespoons white sugar
1 ½ cups milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
  • Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 45.7 g, Cholesterol 22.8 mg, Fat 8.8 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 384.6 mg, Sugar 27.3 g

WONDERFUL APRICOT COBBLER



Wonderful Apricot Cobbler image

A family favorite! This cobbler has a wonderful crunchy crumb topping, with a delicious bubbly apricot center. Although I have never tryed it, you could probably make this using canned peaches in place of the apricots.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup water
3 (15 1/4 ounce) cans apricot halves, drained
1 tablespoon butter
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup milk or 1/2 cup half-and-half

Steps:

  • Set oven to 400 degrees.
  • Grease a 2-qt baking dish.
  • In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
  • Stir in the water; bring to a light boil over medium heat; boil and stir for 1 minute.
  • Reduce heat.
  • Add apricots and butter; heat through.
  • Pour into a prepared baking dish.
  • FOR TOPPING: Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly.
  • Stir in the milk just until moistened.
  • Spoon over hot apricot mixture.
  • Bake for 30-35 minutes, or until golden brown.

APRICOT COBBLER



Apricot Cobbler image

A cup of strawberries adds intrigue to this party-ready summer cobbler, but feel free to use all apricots and let the stone fruit shine on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h40m

Number Of Ingredients 14

2 1/4 pounds apricots, cut into 1/2-inch wedges (6 cups)
6 ounces strawberries, coarsely chopped (1 cup)
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1/4 cup rolled oats, plus more for sprinkling
3/4 cup cold heavy cream, plus more for brushing and serving (optional)
Fine sanding sugar, for sprinkling

Steps:

  • Filling:Preheat oven to 375 degrees. Stir together apricots, strawberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
  • Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
  • Bake until bubbling in center and biscuits are golden brown, 1 hour (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

APRICOT-BLUEBERRY COBBLER



Apricot-Blueberry Cobbler image

You can bake and serve this homey dessert just as your grandmother would have-in a cast-iron skillet-or make it in a two-quart baking dish. It's filled with two of summer's shining stars-fresh apricots and fresh blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 10

1 tablespoon cornstarch
1/2 cup plus 2 tablespoons granulated sugar, divided
12 apricots, cut into 1/2-inch wedges
1 1/4 cups blueberries
1 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
Sanding sugar (optional)

Steps:

  • Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
  • In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
  • Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.
  • Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature.

Nutrition Facts : Calories 372 g, Fat 20 g, Fiber 3 g, Protein 4 g, SaturatedFat 12 g

APRICOT-BLUEBERRY COBBLER



Apricot-Blueberry Cobbler image

Delicious fruit dessert enjoy straight from the oven top with some vanilla ice-cream! I made 4 individual but you can easily double the recipe and bake it in one large dish. Frozen fruit works well too.

Provided by Hanka

Categories     Dessert

Time 50m

Yield 4 ramekins

Number Of Ingredients 13

500 g fresh apricots, cut in quarters
3/4 cup blueberries
1 tablespoon flour
1 tablespoon sugar
1 teaspoon lemon juice
3/4 cup all-purpose flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1 egg
1/2 teaspoon lemon zest
1/3 cup milk
1/2 teaspoon lemon juice
3 tablespoons butter, melted

Steps:

  • Preheat oven to 170°C.
  • For the fruit filling:.
  • In a large bowl mix fruit, sugar, flour and lemon juice.
  • Divide fruit into 4 (1 1/2 cup capacity) ramekins.
  • For the topping:.
  • In medium bowl mix flour, sugar, b. powder, lemon zest.
  • Add lemon juice to the milk, pour this into flour mix and add egg and melted butter.
  • Stir with wooden spoon lightly. Don't over mix. Few lumps is ok.
  • Spoon mixture over the fruit.
  • Bake about 30min. until golden brown and when tested skewer comes out clean.

Nutrition Facts : Calories 337.3, Fat 11.4, SaturatedFat 6.4, Cholesterol 72.2, Sodium 219.4, Carbohydrate 54.5, Fiber 3.9, Sugar 30.1, Protein 6.9

APRICOT-BLACKBERRY COBBLER



Apricot-Blackberry Cobbler image

Categories     Fruit     Dessert     Bake     Blackberry     Apricot     Summer     Tapioca     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

Fruit
2 1/4 to 2 1/2 pounds apricots (about 18), quartered, pitted
2 5- to 6-ounce baskets blackberries
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons (1/4 stick) chilled unsalted butter, diced
Biscuit Topping
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1/2 cup plus 1 tablespoon chilled whipping cream
Vanilla ice cream or frozen yogurt

Steps:

  • For Fruit:
  • Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Combine apricots, berries, sugar and tapioca in large bowl; toss gently to blend. Let stand 15 minutes, tossing fruit occasionally. Transfer fruit mixture to prepared dish. Dot with butter. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool completely in dish. (Can be made 4 hours ahead. Let stand at room temperature.)
  • For Biscuit Topping:
  • Preheat oven to 400°F. Combine flour, sugar, baking powder and salt in medium bowl; whisk to blend. Add butter, rub in with fingertips until mixture resembles coarse meal. Gradually add 1/2 cup cream, mixing with fork until moist clumps form. Knead gently in bowl until dough holds together.
  • Roll out dough on lightly floured surface to 9x6-inch rectangle. Cut dough lengthwise into 8 strips, each about 3/4 inch wide. Arrange 4 strips in opposite direction, forming lattice. Press ends of pastry strips firmly into fruit. Brush dough with 1 tablespoon cream.
  • Bake cobbler until filling is heated through and lattice is golden brown, about 30 minutes. Spoon warm cobbler into deep bowls; top with ice cream.

APRICOT-BLACKBERRY COBBLER



Apricot-Blackberry Cobbler image

Provided by Florence Fabricant

Categories     brunch, weekday, dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

1/2 tablespoon soft unsalted butter
2 pounds ripe apricots, pitted and halved
1 pint fresh blackberries
1 tablespoon fresh lemon juice
1 cup light brown sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
1 cup self-rising flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter
3 1/2 tablespoons low-fat milk
Whipped cream or ice cream

Steps:

  • Preheat oven to 350 degrees. Grease an eight-inch square or nine-inch round baking dish with the soft butter.
  • Mix the apricots, blackberries and lemon juice together. Toss with the sugar, cornstarch and half the ginger and spread in the baking dish.
  • Mix flour, remaining ginger and salt. Cut in butter until mixture resembles coarse meal. Lightly stir in milk to form a tender dough. Roll out dough to the thickness of three-eights of an inch on a floured board and cut in strips one-inch wide. Criss-cross strips over the fruit.
  • Bake 40 minutes, until crust has browned and filling bubbles. Allow to cool to lukewarm, then serve with whipped cream or ice cream.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 360 milligrams, Sugar 40 grams, TransFat 0 grams

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