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Apricot Cobbler

Apricot Cobbler
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
6 ServingsPrep: 20 min. Bake: 30 min.

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.
© Taste of Home 2013

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Apricot Cobbler (continued)

Nutrition 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.
© Taste of Home 2013