Apricot Peach Cobbler
Country Woman
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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.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 40 min.
Ingredients:
- 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
- TOPPING:
- 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
- HONEY CREAM:
- 1 cup heavy whipping cream
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
Directions:
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.