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Apricot Peach Cobbler

 Apricot Peach Cobbler
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.
6-8 ServingsPrep: 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 King Arthur Unbleached 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 of 2

Apricot Peach Cobbler (continued)

Directions (continued)

  • 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.