9 apricots, unpeeled, washed and sliced, about 5 cups
¼ cup freshly squeezed orange juice
2 tablespoons granulated sugar
2/3 cup all-purpose flour
¼ teaspoon baking powder
1 pinch kosher salt
8 tablespoons butter, plus a bit more to grease casserole dish, softened
½ cup granulated sugar
1 egg, room temperature
½ teaspoon pure vanilla extract
½ cup blanched, sliced almonds
Takes ,
serves 8.
Instructions
Preheat oven to 375°F. Lightly butter an 8 x 11-inch glass casserole dish. Set aside.
In a medium-sized bowl, mix sliced apricots, 2 tablespoons of sugar and orange juice. Set aside. In a small bowl, whisk together flour, baking powder and salt. Set aside.
In another medium-sized bowl, cream the butter and ½ cup sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour mixture in three steps, mixing just until ingredients are combined.
Transfer apricot mixture into the buttered casserole dish. Drop batter in rounded tablespoons over apricot mixture. Try to cover as much of the fruit as possible. Sprinkle top with the sliced almonds, using your finger to gently pushing upright almonds down.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Allow to rest for 15-30 minutes before serving with vanilla ice cream or whipped cream.
Apricot Cobbler
Ingredients
9 apricots, unpeeled, washed and sliced, about 5 cups
¼ cup freshly squeezed orange juice
2 tablespoons granulated sugar
2/3 cup all-purpose flour
¼ teaspoon baking powder
1 pinch kosher salt
8 tablespoons butter, plus a bit more to grease casserole dish, softened
½ cup granulated sugar
1 egg, room temperature
½ teaspoon pure vanilla extract
½ cup blanched, sliced almonds
Directions
Preheat oven to 375°F. Lightly butter an 8 x 11-inch glass casserole dish. Set aside.
In a medium-sized bowl, mix sliced apricots, 2 tablespoons of sugar and orange juice. Set aside. In a small bowl, whisk together flour, baking powder and salt. Set aside.
In another medium-sized bowl, cream the butter and ½ cup sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour mixture in three steps, mixing just until ingredients are combined.
Transfer apricot mixture into the buttered casserole dish. Drop batter in rounded tablespoons over apricot mixture. Try to cover as much of the fruit as possible. Sprinkle top with the sliced almonds, using your finger to gently pushing upright almonds down.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Allow to rest for 15-30 minutes before serving with vanilla ice cream or whipped cream.
Apricot Cobbler
Loading...
Fresh apricots baked under an almond-studded layer of cake topped with sliced almonds…
APRICOT COBBLER is your next must-make summer dessert!
Ready to serve up something fabulous for dessert? This APRICOT COBBLER is ready in less than an hour. We know you’ll appreciate the simplicity of the dish with its stellar, seasonal flavours.
I’m a huge fan of an old fashioned cobbler because of its homespun appearance. If you’re the type to fear failure about making homemade desserts, end such silliness right here and now. This easy cobbler recipe is a foolproof dessert. It’s not meant to look perfect, and it certainly can’t be called fancy. One thing for sure, it’s a fresh and flavourful fruit dish that exudes down-home cooking.
This isn’t our first crack at the cobbler can, we also made an equally fantastic PEACH COBBLER a few years back. Click HERE to view that post and go HERE to watch that video.
Here are a few reasons why I love this APRICOT COBBLER recipe so much:
APRICOT LOVE!
Is there anything more delicious than fresh, locally grown apricots when they’re in season? This recipe brings out the best flavours from these summertime favourites.
The apricots hold their shape when their natural sugars caramelize with the butter. Check out the amazing colour too! Yum!
TOP IT OFF!
If the cake topper on the cobbler seems too dense, don’t worry. It eventually melts and spreads out evenly over the fruit as it bakes. It also puffs up in the final minutes. It’s a lovely, sweet cap for this fruity concoction. The almonds give the dessert a fabulous nuttiness.
SUBSTITUTIONS
If apricots aren’t your thing, feel free to substitute using the same quantity (about 5 cups) of a fruit more to your liking. I recommend trying blueberries, peaches, plums, blackberries, or even apple.
Don’t forget to serve your warm cobbler with whipped cream or well-paired ice creams like HOMEMADE VANILLA or our tasty STRAWBERRY-RHUBARB ICE CREAM. Either will add yet another nuance to this time-honoured and most beloved dessert. If you prefer to enjoy it as an afternoon treat, we suggest serving it with a favourite summer drink like our GRILLED LEMONADE.
Looking for that magical ending to your next family dinner or friendly get-together? Serving an APRICOT COBBLER will do the trick!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
9 apricots, unpeeled, washed and sliced, about 5 cups
¼ cup freshly squeezed orange juice
2 tablespoons granulated sugar
2/3 cup all-purpose flour
¼ teaspoon baking powder
1 pinch kosher salt
8 tablespoons butter, plus a bit more to grease casserole dish, softened
½ cup granulated sugar
1 egg, room temperature
½ teaspoon pure vanilla extract
½ cup blanched, sliced almonds
Directions
Preheat oven to 375°F. Lightly butter an 8 x 11-inch glass casserole dish. Set aside.
In a medium-sized bowl, mix sliced apricots, 2 tablespoons of sugar and orange juice. Set aside. In a small bowl, whisk together flour, baking powder and salt. Set aside.
In another medium-sized bowl, cream the butter and ½ cup sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour mixture in three steps, mixing just until ingredients are combined.
Transfer apricot mixture into the buttered casserole dish. Drop batter in rounded tablespoons over apricot mixture. Try to cover as much of the fruit as possible. Sprinkle top with the sliced almonds, using your finger to gently pushing upright almonds down.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Allow to rest for 15-30 minutes before serving with vanilla ice cream or whipped cream.
Loading...
