Lattice Topped Apple Apricot Cobbler For A Crowd Recipes

LATTICE-TOPPED APPLE-APRICOT COBBLER FOR A CROWD

Steps:

• Pastry, in a large bowl, mix the flour, sugar and salt to combine.
• Cut the butter into about 16 pieces and scatter over the flour mixture.
• With a pastry blender, cut in the butter until pieces range in size from cornmeal to small peas.
• Tossing the mixture with a fork, add the milk 1 tablespoon at a time, until dough sticks together.
• Less milk might be sufficient, or mix in a little additional milk, if needed.
• With your hands, gather the dough into a ball and divide it into 2 equal portions; shape each into a flat disc and wrap each in plastic wrap.
• Refrigerate at least 2 hours before rolling.
• Adjust rack to lower third of oven.
• Preheat oven to 375 degrees F.
• Filling, in a large bowl, toss the fruits. Add the sugars; toss gently.
• Add the zest; toss gently to mix thoroughly.
• Spoon fruits into a 9 x 13 x 2-inch baking dish or pan.
• Dot with butter.
• Lattice crust, on a lightly floured surface, roll half the dough into a 71/2 x 13-inch rectangle, 1/8-inch thick.
• With a fluted pastry wheel or sharp knife, cut it into 6 (13 x 11/4-inch) strips.
• Roll the remaining dough into a 10 x 9-inch rectangle, 1/8-inch thick; cut it into 8 (9 x 11/4-inch) strips.
• Weave a lattice top over the fruit, spacing the strips evenly.
• If desired, sprinkle the crust with additional granulated sugar.
• Bake 35 to 45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
• Serve warm or at room temperature with vanilla ice cream or lightly whipped heavy cream, the same day as baked.
• A variety of fruits such as pears, nectarines, plums, figs, peaches, pitted cherries, blackberries or raspberries can be substituted for the apricots.

APRICOT-ALMOND COBBLER

Steps:

• Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
• In casserole, stir together apricots, 1/4 cup of the sugar, half of the melted butter and the almond extract. Sprinkle with 1/4 cup of the almonds.
• In medium bowl, mix flour, baking powder, salt, milk, 2 tablespoons almonds, and remaining melted butter and 1/2 cup sugar with whisk until smooth. Pour topping evenly over apricot mixture. Sprinkle with remaining 2 tablespoons almonds.
• Bake 40 minutes or until top is lightly browned. Serve warm.

APRICOT COBBLER

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.

LATTICE-TOPPED APPLE PIE

Steps:

• In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. , On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. , Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

FRESH APRICOT COBBLER

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.

APRICOT COBBLER

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.

APPLE LATTICE FRUIT BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
• Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.

APRICOT-APPLE CRISP

Steps:

• Heat oven to 350°F. Mix flour, sugar, butter and nuts.
• Place apples in ungreased rectangular pan, 13x9x2 inches. Top with apricots. Sprinkle flour mixture over top.
• Bake uncovered 35 to 40 minutes or until apples are tender. Serve warm with ice cream.

OLD-FASHIONED LATTICE-TOP APPLE PIE

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
• For filling:
• Position rack in lowest third of oven and preheat to 400°F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)

WONDERFUL APRICOT COBBLER

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

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.