Apricot Cobbler Recipe

4.5 2
Apricot Cobbler Recipe
Apricot Cobbler Recipe photo by Taste of Home
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Apricot Cobbler Recipe

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4.5 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 whole 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.
Originally published as Apricot Cobbler in Taste of Home February/March 1998, p31

Nutritional Facts

1 each: 325 calories, 9g fat (5g saturated fat), 23mg cholesterol, 387mg sodium, 61g carbohydrate (42g sugars, 2g fiber), 3g protein.

  • 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 whole milk
  1. 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.
  2. 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.
Originally published as Apricot Cobbler in Taste of Home February/March 1998, p31

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