1 hr 5 mins
Was surfing for those hilarious California cows and came across this recipe from their website....sounds yummy and cant wait to try it! Allow 2 hours for the crust to chill.
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Units: US | Metric
- 1 1/2 cups unsifted all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter
- 7 tablespoons cold milk
- 3 lbs golden delicious apples, peeled, cored and each cut into 12 wedges (7 to 8 medium apples, about 10 cups)
- 2 lbs fresh apricots, pitted and each cut into 8 wedges (about 10 , about 6 cups)
- 1/3 cup granulated sugar (or to taste, depending on sweetness of fruit)
- 1/3 cup packed light brown sugar
- 2 tablespoons finely grated orange zest
- 2 tablespoons unsalted butter
- 1Pastry, in a large bowl, mix the flour, sugar and salt to combine.
- 2Cut the butter into about 16 pieces and scatter over the flour mixture.
- 3With a pastry blender, cut in the butter until pieces range in size from cornmeal to small peas.
- 4Tossing the mixture with a fork, add the milk 1 tablespoon at a time, until dough sticks together.
- 5Less milk might be sufficient, or mix in a little additional milk, if needed.
- 6With your hands, gather the dough into a ball and divide it into 2 equal portions; shape each into a flat disc and wrap each in plastic wrap.
- 7Refrigerate at least 2 hours before rolling.
- 8Adjust rack to lower third of oven.
- 9Preheat oven to 375 degrees F.
- 10Filling, in a large bowl, toss the fruits. Add the sugars; toss gently.
- 11Add the zest; toss gently to mix thoroughly.
- 12Spoon fruits into a 9 x 13 x 2-inch baking dish or pan.
- 13Dot with butter.
- 14Lattice crust, on a lightly floured surface, roll half the dough into a 71/2 x 13-inch rectangle, 1/8-inch thick.
- 15With a fluted pastry wheel or sharp knife, cut it into 6 (13 x 11/4-inch) strips.
- 16Roll the remaining dough into a 10 x 9-inch rectangle, 1/8-inch thick; cut it into 8 (9 x 11/4-inch) strips.
- 17Weave a lattice top over the fruit, spacing the strips evenly.
- 18If desired, sprinkle the crust with additional granulated sugar.
- 19Bake 35 to 45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
- 20Serve warm or at room temperature with vanilla ice cream or lightly whipped heavy cream, the same day as baked.
- 21A variety of fruits such as pears, nectarines, plums, figs, peaches, pitted cherries, blackberries or raspberries can be substituted for the apricots.
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Nutritional Facts for Lattice-Topped Apple-Apricot Cobbler for a Crowd
Serving Size: 1 (243 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 323.6
- Calories from Fat 129
- Total Fat 14.4 g
- Saturated Fat 8.7 g
- Cholesterol 36.8 mg
- Sodium 107.6 mg
- Total Carbohydrate 48.5 g
- Dietary Fiber 4.7 g
- Sugars 30.6 g
- Protein 3.4 g