Apricot Cobbler Recipe

The apricots are a real treat to receive this year.  Most of the fruit trees froze in our below zero February.  I have been eating the apricots this week.  A few have made it on the grill as a warm dessert with a little sugar and anise.  I have a potluck tomorrow for the Santa Fe Time Bank and wanted to share the apricots in a cobbler.  Here is a good recipe from the Gourmet Today cookbook.

Amy Hetager, CSA Blogger

Apricot Cobbler

Gourmet Today

1.5 lbs apricots, pitted and cut in quarters

1/2 cup sugar

1 tblsp cornstarch

1.5 tsps fresh lemon juice

1/2 tsp almond extract

Mix in a bowl and let sit for at least 30 minutes.

1 cup flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tblsp sugar

5 tblsp cold butter

1/3 cup buttermilk

Mix all ingredients into a loose dough.  Do not over mix.

Grease a baking dish (I used 8×8) and add fruit to bottom.  Top with pieces of the dough.  Sprinkle with a little sugar.  Bake at 400 degrees for 35 minutes.  Serve warm.


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