Salted Apricot Honey Cobbler Recipes

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SALTED APRICOT-HONEY COBBLER



Salted Apricot-Honey Cobbler image

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

1 1/3 cups/175 grams all-purpose flour
1/2 cup/55 grams quick-cooking oats
1/4 cup/50 grams granulated sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch pieces, chilled
1/2 cup/120 milliliters heavy cream, plus more for brushing shortcakes
Flaky sea salt, for sprinkling
2 pounds/900 grams apricots, pitted and halved (or quartered if very large)
1/4 cup/60 milliliters honey
1 tablespoon cornstarch
2 tablespoons fresh lime or lemon juice
Pinch of kosher salt

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.

APRICOT-ALMOND COBBLER



Apricot-Almond Cobbler image

A cobbler is a fruit dessert with a thick top layer of crust. In this version of the classic, spiced apricot wedges are arranged atop a toasted-almond batter. Baking puffs up the cake, so only bits of fruit peek through.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

1/2 cup whole raw almonds
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
Salt
Pinch of freshly grated nutmeg
6 tablespoon unsalted butter, melted
1/2 cup whole milk, room temperature
1 large egg, room temperature
2 tablespoons almond-flavored liqueur, such as Amaretto
1 1/2 pounds apricots, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 375 degrees. Toast almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind almonds in a food processor; transfer to a medium bowl. Whisk in flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside.
  • Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and liqueur in a medium bowl. Stir butter mixture into flour mixture. Spread batter evenly into buttered skillet.
  • Stir together apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and the lemon juice in a medium bowl. Spread apricot mixture evenly over batter. Bake until a cake tester inserted into center comes out with moist crumbs, 50 minutes to 1 hour. Let cool in skillet on a wire rack 1 hour before serving.

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

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.

APRICOT PEACH COBBLER



Apricot Peach Cobbler image

Whenever I'm baking with apricots, I recall picking them fresh from my aunt's tree more than 25 years ago. They were so juicy and sweet! This comforting cobbler has a crumb topping that is super.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 18

1 can (29 ounces) sliced peaches
1 can (15 ounces) apricot halves
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter, softened
HONEY CREAM:
1 cup heavy whipping cream
2 tablespoons honey
1/2 teaspoon ground cinnamon

Steps:

  • Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside. , In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and reserved syrups until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in. square baking dish. , For topping, in a large bowl, combine the flour, sugar, baking powder and salt. Add egg and butter; mix well. Spoon over fruit. Bake at 350° for 40-45 minutes or until golden brown. , In a large bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler.

Nutrition Facts :

APRICOT-ALMOND COBBLER



Apricot-Almond Cobbler image

This fruity cobbler has a fluffy, golden brown almond topping, with a delicious apricot center - a perfect warm dessert to end a Thanksgiving meal.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 9

3 cans (15 oz each) apricot halves in extra-light syrup, well drained
3/4 cup sugar
3 tablespoons butter, melted
1 1/2 teaspoons almond extract
1/2 cup sliced almonds
1 cup plus 3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup 1% low-fat milk

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.

Nutrition Facts : Calories 220, Carbohydrate 40 g, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg

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

Categories     Fruit     Dessert     Bake     Low Fat     Apricot     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

For filling
1 1/2 lb fresh apricots, pitted and cut into 1/2-inch wedges
7 tablespoons sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons fresh lemon juice
3/4 to 1/4 teaspoon almond extract
For topping
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons sugar
2 tablespoons cold unsalted butter, cut into bits
1/2 cup well-shaken buttermilk

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.

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 COBBLER RECIPE



Apricot Cobbler Recipe image

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

1-1/2 lb. fresh apricots, thinly sliced (about 4 cups)
3/4 cup sugar
2 Tbsp. MINUTE Tapioca
2/3 cup water
3/4 cup flour
2 Tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/3 cup milk

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

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From tasteofthesouthmagazine.com


COBBLER HONEY - RECIPES | COOKS.COM
Toss berries with salt, flour, and corn syrup. Mix Bisquick mix with 2 tablespoons sugar and milk. Pour over berries; top with 1 1/2 ...
From cooks.com


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