Apricot Peach Cobbler Recipe

4.5 2 3
Apricot Peach Cobbler Recipe
Apricot Peach Cobbler Recipe photo by Taste of Home
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Apricot Peach Cobbler Recipe

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4.5 2 3
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL 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 bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler. Yield: 6-8 servings.
Originally published as Apricot Peach Cobbler in Country Woman July/August 2000, p31

  • 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
  1. Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside.
  2. 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.
  3. 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.
  4. In a large bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler. Yield: 6-8 servings.
Originally published as Apricot Peach Cobbler in Country Woman July/August 2000, p31

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MY REVIEW
lolohiser User ID: 5362556 80296
Reviewed Jun. 12, 2014

"Can make adjustments to an all apricot OR peach cobbler with no effort - three recipes in one. Good!"

MY REVIEW
tea-talk User ID: 3784836 78674
Reviewed May. 5, 2012

"My grandfather-in-law loves apricots and I wanted to make something for him, since he was coming up for a visit this weekend. This recipe was amazing!! I will be making this again for my parents soon! So easy and delicious!"

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