Recipe: Apricot cobbler

Published: Tuesday, May. 7, 2013 - 12:00 am | Page 2D
Last Modified: Wednesday, May. 8, 2013 - 8:25 am

Prep time: 30 minutes

Cook time: 30 minutes

Serves 6

The best way to serve cobbler is warm from the oven with a splash of cream or a scoop of vanilla ice cream on top.

This easier-than-pie recipe is a favorite of retired Bee food writer Gwen Schoen.



1 1/2 pounds fresh apricots, pitted and cut into 1/2-inch wedges

7 tablespoons sugar, or more if the apricots are tart

1 tablespoon all-purpose flour

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon almond extract


3/4 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 teaspoons sugar

2 tablespoons cold unsalted butter, cut into bits

1/2 cup buttermilk


Filling: Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes

Preheat oven to 400 degrees.

Topping: Sift together flour, baking powder and soda, salt and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix).

Drop rounded tablespoons of dough over filling, leaving space in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.

Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool briefly, about 15 minutes, and serve warm.

Per serving: 225 cal.; 4 g pro.; 43 g carb.; 4 g fat (3 sat., 1 monounsat., 0 polyunsat.); 11 mg chol.; 234 mg sod.; 3 g fiber; 27 g sugar; 18 percent calories from fat.

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