Easy Apricot Cobbler Recipe

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Easy Apricot Cobbler Recipe

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5 1
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 1 can (29 ounces) light apricot halves
  • 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup cold margarine
  • 1/4 cup water

Directions

Drain apricots, reserving juice. In a bowl, whisk the juice and pudding mix until smooth; stir in apricots. Pour into an 8-in. square baking dish coated with cooking spray; set aside.
In a bowl, combine flour and salt; cut in margarine until crumbly. Gradually add water, tossing with fork until dough forms a ball. On a floured surface, roll out dough to fit top of baking dish; place over filling. trim and flute edges; cut slits in top. Bake at 450° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Yield: 9 servings.
Originally published as Apricot Cobbler in Country Woman March/April 1999, p36

Nutritional Facts

1 each: 138 calories, 7g fat (0 saturated fat), 0 cholesterol, 181mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch, 1/2 fruit.

  • 1 can (29 ounces) light apricot halves
  • 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup cold margarine
  • 1/4 cup water
  1. Drain apricots, reserving juice. In a bowl, whisk the juice and pudding mix until smooth; stir in apricots. Pour into an 8-in. square baking dish coated with cooking spray; set aside.
  2. In a bowl, combine flour and salt; cut in margarine until crumbly. Gradually add water, tossing with fork until dough forms a ball. On a floured surface, roll out dough to fit top of baking dish; place over filling. trim and flute edges; cut slits in top. Bake at 450° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Yield: 9 servings.
Originally published as Apricot Cobbler in Country Woman March/April 1999, p36

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