Apricot Cobbler Recipe
Call it old-fashioned, comforting or mouthwateringall 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
- 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
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 tablespoon sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold butter
- 1/2 cup milk
- 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
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