Search This Blog

Monday, May 30, 2016

Apricot Peach Cobbler

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.





TIME: Prep: 20 min. Bake: 40 min.


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

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

1 cup heavy whipping cream
2 tablespoons honey
1/2 teaspoon ground cinnamon


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 mixing bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler. Yield: 6-8 servings.

No comments:

Post a Comment