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Apricot Cobbler

Irresistibly Cozy Apricot Cobbler with Buttery Crust

This Apricot Cobbler is a delightful dessert featuring sweet-tart apricots and a buttery biscuit topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 cups Apricots Ripe but firm, can substitute with peaches or nectarines.
  • 1 cup Granulated Sugar Sweetens the fruit.
  • 1/4 cup Brown Sugar Adds depth with molasses flavor.
  • 2 tablespoons Lemon Juice Brightens flavor.
  • 2 tablespoons Cornstarch Thickens the filling.
For the Biscuit Topping
  • 2 cups All-Purpose Flour Forms the base of the topping.
  • 1 tablespoon Baking Powder Leavens the biscuit.
  • 1/2 teaspoon Salt Enhances sweetness.
  • 1/2 cup Unsalted Butter Use cold for flakiness.
  • 3/4 cup Milk Can use plant-based milk.
  • 1 teaspoon Vanilla Extract Adds warm flavor.

Equipment

  • 9x13-inch baking dish
  • Medium Bowl
  • large bowl
  • Pastry cutter

Method
 

Preparation and Baking
  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Slice apricots in half and remove pits. Mix with granulated sugar, brown sugar, lemon juice, and cornstarch in a medium bowl. Pour into prepared dish.
  3. In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter until coarse crumbs form.
  4. Add milk and vanilla to dry ingredients. Stir until just combined.
  5. Spoon dough over the apricot filling, leaving gaps for steam.
  6. Bake for 35 to 40 minutes until topping is golden brown and filling bubbles.
  7. Cool for 10-15 minutes before serving warm, optionally with ice cream or yogurt.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 60gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Allow cobbler to cool before serving for easier slicing. Store leftovers covered for up to 4 days in the fridge.

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