With a flaky and buttery biscuit base and a warmly spiced fresh apricot filling, this Fresh Apricot Cobbler is the most delicious way to use up your extra summer fruit!
7-8apricotssliced into ¼-inch slices (or 3-3 ½ cups thinly sliced apricots)
3tablespoonspacked light brown sugar
2 ½tablespoonsgranulated sugar
Pinchsalt
½teaspoonground cinnamon
⅛teaspoonground nutmeg
Cobbler Dough
3tablespoonscold unsalted butterdivided
1cupall-purpose flour
¼cupgranulated sugar
⅛teaspoonsalt
¾teaspoonbaking powder
½cuplow-fat buttermilk
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Make the apricots: In a medium-size skillet, melt 1 ½ tablespoons of butter over medium heat. Add the sliced apricots, brown sugar, sugar, salt, ground cinnamon, and nutmeg. Cook, stirring regularly, for 4-5 minutes, or until the apricots are saucy and just start to become tender. Remove the pan from the heat.
Make the cobbler dough: Add 1 tablespoon of butter to a 8 x 8-inch baking dish. Add the dish to the preheated oven for 2-4 minutes, or until the butter has melted. Remove the dish from the oven and carefully stir the butter around in the dish with a pastry brush or paper towel to coat the bottom and sides of the dish.
In a medium-size mixing bowl, whisk together the flour, sugar, salt, and baking powder until combined. Add the remaining 2 tablespoons of cold unsalted butter to the flour and cut it in with a fork or pastry cutter until the butter crumbles are the size of peas.
Slowly whisk the buttermilk into the flour mixture until there are just a few streaks of flour remaining. Note: we want it to look like the milk is only about 80% mixed in and this is OK! This will keep the cobbler biscuit dough nice and tender; over-mixing it makes them tough and chewy.
Roughly spread the biscuit dough over the bottom of the buttered baking pan. You want the batter to cover most of the bottom, but it doesn’t need to be perfect. Pour apricots and their sauce over the biscuit dough.
Bake in the oven for 26-28 minutes, or until the biscuits are golden brown and the apricot sauce has thickened.
Notes
1. Leftovers keep covered in the refrigerator for 3-4 days. They also can be frozen in a freezer-safe container for 2-3 months. 2. You can also easily make peach cobbler with this recipe. Just substitute the same amount of peaches for the apricots and follow the recipe directions as listed.
Nutrition
Serving: 1/9 of the cobbler recipeCalories: 172kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 112mgFiber: 1gSugar: 16g