Fresh Apricot Cobbler
Calories: 18
Adjust Servings Here: 8 servings
Description
This Fresh Apricot Cobbler is the perfect summer dessert made with juicy fresh apricots baked beneath a soft, buttery cobbler topping. It's simple to make, requires no peeling, and is delicious served warm with a scoop of vanilla ice cream.
Ingredients
Apricot Filling
- 670 g (1½ lb) Fresh apricots pitted and quartered (about 6 cups)
- 75 g (⅓ cup) Granulated sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- ¼ tsp Almond extract optional
- pinch Salt
- 2 tbsp Unsalted butter cold and diced
Cobbler Topping
- 190 g (1½ cups) All-purpose flour
- 100 g (½ cup) Granulated sugar
- 2 tsp Baking powder
- ½ tsp Salt
- 113 g (½ cup) Unsalted butter cold and cubed
- 180 ml (¾ cup) Buttermilk
- 1 tsp Vanilla extract
Optional
- 1 tbsp Coarse sugar for sprinkling
- Vanilla ice cream or whipped cream for serving
Instructions
- Oven - Preheat the oven to 180°C (350°F). Place the oven rack in the center of the oven.
- Apricot Filling - Add the apricots, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt to an 8 x 8-inch baking dish or 9-inch pie plate. Toss gently to combine. Scatter the cold butter pieces over the fruit and set aside.670 g Fresh apricots, 75 g Granulated sugar, 2 tbsp Cornstarch, 1 tbsp Lemon juice, 1 tsp Vanilla extract, ¼ tsp Almond extract, pinch Salt, 2 tbsp Unsalted butter
- Topping - In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt for the cobbler topping.Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.Stir together the buttermilk and vanilla extract. Pour into the flour mixture and stir gently just until no dry flour remains. Do not overmix.190 g All-purpose flour, 100 g Granulated sugar, 2 tsp Baking powder, ½ tsp Salt, 113 g Unsalted butter, 180 ml Buttermilk, 1 tsp Vanilla extract
- Assemble - Drop large spoonfuls of the cobbler topping over the apricot filling, leaving a few small gaps for steam to escape. If desired, sprinkle the topping lightly with coarse sugar.1 tbsp Coarse sugar for sprinkling
- Bake for 45 to 55 minutes or until the topping is golden brown, the filling is bubbling around the edges, and a toothpick inserted into the center of the topping comes out clean. If the topping begins to brown too quickly, loosely tent with aluminum foil and continue baking until cooked through.
- Rest & Serve - Allow the cobbler to rest for at least 20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.Vanilla ice cream or whipped cream for serving
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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