Apricot Cobbler Recipe

Apricot Cobbler Recipe photo by Taste of Home

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Call it old-fashioned, comforting or mouthwatering—all those descriptions fit this down-home dessert. 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

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Apricot Cobbler Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

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 milk

Directions

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° for 30-35 minutes or until golden brown and a toothpick inserted into the topping comes out clean. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 325 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 387 mg sodium, 61 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Apricot Cobbler in Taste of Home February/March 1998, p31