Apricot Cobbler


Cobblers, crisps, crumbles, pandowdies, and buckles are all classic American desserts featuring fresh fruit with some kind of topping.By definition, cobblers are deep-dish fruit desserts topped with a biscuit-style crust sprinkled with sugar. Here we've deviated from the standard drop biscuit topping; instead we've covered the buttermilk biscuit batter with tart and juicy apricots. The cake rises through the fruit and forms a golden crust. This dessert is delicious with summer berries and stone fruits, too.


2 pounds (4 cups) ripe apricots (pitted and cut into 1/2-inch thick slices)
1 teaspoon fresh lemon juice
1 teaspoon pure almond extract
1 cup Sugar (divided)
1/8 teaspoon salt
1 tablespoon cornstarch
6 tablespoons unsalted butter (melted)
1 1/4 cups unbleached all-purpose flour
3/4 cup Sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup buttermlik
1 teaspoon pure almond extract
1 tablespoon turbinado sugar (as garnish)


Position a rack in the middle of the oven and preheat to 375 degrees F.

Place the apricots in a medium-size bowl and toss with the lemon juice and 1 teaspoon of almond extract.

In a small bowl combine 1/4 cup of the sugar with the salt and cornstarch, stirring to blend. Add the sugar mixture to the apricots and toss to coat the fruit.

Pour the melted butter into an 8 x 8-inch square baking dish. Set aside.

In a medium bowl, whisk together the flour, the remaining 3/4 cup of sugar, the baking powder, 1/4 teaspoon of salt, and the nutmeg. Add the buttermilk and almond extract and stir just to combine. Drop the batter in tablespoon-size dollops over the melted butter. Do not stir. Spread the batter evenly over the butter. Spoon the apricots over the batter, gently pressing the fruit just into the batter.

Bake for 35 minutes, then sprinkle the cake with the turbinado sugar, if using. Continue cooking until the cake is set and a toothpick inserted the center of the cake comes out clean, and the top turns golden, 10 to 15 minutes. Serve warm.


Subscribe to Comments for "Apricot Cobbler"