Taste of Home
Apricot Peach Cobbler
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 8 servings.
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.
Ingredients
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1 can (29 ounces) sliced peaches
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1 can (15 ounces) apricot halves
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1/2 cup sugar
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2 tablespoons cornstarch
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 tablespoon butter
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TOPPING:
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1/2 cup all-purpose flour
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1/2 cup sugar
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3/4 teaspoon baking powder
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1/4 teaspoon salt
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1 egg
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2 tablespoons butter, softened
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HONEY CREAM:
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1 cup heavy whipping cream
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2 tablespoons honey
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1/2 teaspoon ground cinnamon
Directions
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1.
Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside.
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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.
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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.
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4.
In a large bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler.
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