APRICOT COBBLER
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
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.
WONDERFUL APRICOT COBBLER
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
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.
FRESH APRICOT COBBLER
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
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
APRICOT COBBLER RECIPE - (4.5/5)
Provided by Lindae999
Number Of Ingredients 16
Steps:
- 1) Preheat oven to 375 degrees 2) Mix apricots, 3/4 cup sugar, tapioca, almond extract, cinnamon, ginger, nutmeg, cardamon, and amaretto in medium saucepan. 3) Stir in water. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish; set aside. 4) Mix flour, 2 TBSPs sugar, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoons onto hot fruit mixture. 5) Bake 30 minures or until biscuit topping is golden brown. 6) Top with Cool Whip or Vanilla Ice Cream
SALTED APRICOT-HONEY COBBLER
Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender, jammy and saucy, while still maintaining their shape and texture. The idea is to spoon out one of the barely sweetened, oaty shortcakes from the pan and then top it with the roasted, honey-sweetened fruit. Ice cream is optional but recommended.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Make the shortcake topping: Combine flour, oats, sugar, baking powder and salt in a large bowl. Using your hands, rub the butter into the flour mixture until there are no large chunks left. Add 1/2 cup heavy cream and mix just until blended, then turn the dough out onto lightly floured work surface.
- Knead dough just until it's no longer super-sticky, and then pat the dough out so it's 1-inch thick. (The shape here doesn't matter; you'll be cutting out circles.) Using a 2-inch-round cutter, or something approximately that size (water glasses and Mason jars also work), punch out as many shortcakes as you can. Gently gather and re-pat the scraps so they're 1-inch thick and repeat until all the dough is used. You should have 8 or 9 shortcakes.
- Prepare the filling: Toss apricots with honey, cornstarch, lime juice and kosher salt in a 2-quart baking dish (an 8-by-11-inch or 9-by-13-inch dish will work), then flip the fruit so they are all cut-side up. The apricot pieces will overlap a bit, and this is fine. Top with shortcakes; they will puff and spread quite a bit, so leave them well spaced. The idea is to have lots of fruit exposed once baked, so don't worry about the shortcakes covering every square inch. Brush the shortcakes with cream, and sprinkle with a little bit of sugar and flaky sea salt.
- Bake until shortcakes are golden brown and the juices of the apricot have thickened and bubbled up around the edges of the baking dish, 40 to 45 minutes.
- Remove from oven and let cool slightly before eating (though it's even better at room temperature). This cobbler is the best the day it's made, but it can be baked a day ahead and stored tightly wrapped at room temperature.
CHERRY-APRICOT COBBLER
Provided by Susan Reid
Categories Bourbon Dessert Bake High Fiber Apricot Cherry Fall Whole Wheat Bon Appétit Pescatarian Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For filling:
- 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.
- For topping:
- 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
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
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 COBBLER RECIPE
Serenade your sweet tooth with this sweet, crumbly Apricot Cobbler Recipe. This Healthy Living Apricot Cobbler Recipe is sure to win you over!
Provided by My Food and Family
Categories Fruit Recipes
Time 50m
Yield Makes 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Mix apricots, 3/4 cup sugar and the tapioca in medium saucepan. Stir in water. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish; set aside.
- Mix flour, 2 Tbsp. sugar, the baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
- Bake 30 min. or until biscuit topping is golden brown.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
APRICOT COBBLER
Categories Fruit Dessert Bake Low Fat Apricot Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Make filling:
- Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.
- Preheat oven to 400°F.
- Make topping:
- Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix).
- Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.
- Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm.
EASY APRICOT COBBLER
Even folks who watch their diets deserve to splurge on dessert. This fruity cobbler featuring apricots is simply delicious.-Mrs. Curtis Jeffery, Burr Oak, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Drain apricots, reserving juice. In a bowl, whisk the juice and pudding mix until smooth; stir in apricots. Pour into an 8-in. square baking dish coated with cooking spray; set aside. , In a bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with fork until dough forms a ball. On a floured surface, roll out dough to fit top of baking dish; place over filling. trim and flute edges; cut slits in top., Bake at 450° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 138 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 17g carbohydrate, Fiber 2g protein.
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