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An old-fashioned cobbler makes a hit with crowds and one of my favorite cobbler fruits is apricots. These perky golden first fruits of summer have a nice balance of sweet and tart. Fresh in-season fruit is preferred, but I have often used my stash of frozen cots from season’s past, and they work well for cobblers, as do canned. This recipe makes a 2-quart baking dish full, enough for 12 servings. A family-size and slightly different version is linked below ~ scroll down to Useful Links and click on Fresh Apricot Cobbler.
Ingredientes
- 6 cups prepared fresh apricots (about 2.75 pounds purchased or picked)
- 1 1/2 cups all-purpose flour
- 1 1/4 cup sugar, divided
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon (optional)
- 6 tablespoons butter, chilled
- 1 egg, beaten
- 1/2 cup milk
- 1 1/2 tablespoons cornstarch
- 6 tablespoons water
- Vanilla ice cream or whipped cream (optional)
Direcciones
- Prepare fresh apricots (wash; blanch briefly in boiling water to slip skins off; remove pits; slice in halves or quarters; treat with fruit-darkening preventive such as Fruit Fresh or ascorbic acid and set aside.)
- Preheat oven to 400 degrees F. Mix together flour, 1/4 cup of the sugar, baking powder and cinnamon (optional). Cut in butter until mixture resembles coarse crumbs; set aside. Mix together egg and milk; set aside.
- In a medium-size 4 1/2 quart saucepot combine cornstarch with 3/4 to 1 cup of remaining sugar. Stir in water and prepared apricots. Cook and stir until thickened and bubbly, which only takes a few minutes. Pour into 2-quart oblong baking dish (9" x 13").
- Pour reserved egg/milk mixture into cobbler flour mixture and stir just enough to moisten. Drop cobbler topping in small mounds over entire surface of apricots.
- Bake 20-25 minutes until cobbler top is golden brown and toothpick inserted in center of topping comes out clean.
- Serve warm with ice cream or whipped cream if desired.
- Note: Thick fruit cobblers sometimes bubble over rim slightly while baking, so it's wise to place a baking sheet on rack underneath cobbler as a precaution.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 12 servings | |
| Calories 250 | |
| Calories from Fat 66 | 26% |
| Total Fat 7.5g | 9% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 266mg | 11% |
| Potassium 237mg | 7% |
| Total Carbs 43.6g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 29.25g | 20% |
| Protein 3.67g | 6% |
Comentarios
09 de Junio de 2015This recipe is just in time for sharing at potlucks. I posted a pot luck recipe this week as well.
Looks great!
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