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Apricot Peach Cobbler Recipe

Apricot Peach Cobbler Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6-8 servings

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

  • 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.