Prep 15 mins
Cook 30 mins
A family favorite! This cobbler has a wonderful crunchy crumb topping, with a delicious bubbly apricot center. Although I have never tryed it, you could probably make this using canned peaches in place of the apricots.
- 3⁄4 cup sugar
- 1 tablespoon cornstarch
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1 cup water
- 3 (15 1/4 ounce) cans apricot halves, drained
- 1 tablespoon butter
- 1 cup flour
- 1 tablespoon sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons cold butter
- 1⁄2 cup milk or 1⁄2 cup half-and-half
- Set oven to 400 degrees.
- Grease a 2-qt baking dish.
- In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
- Stir in the water; bring to a light boil over medium heat; boil and stir for 1 minute.
- Reduce heat.
- Add apricots and butter; heat through.
- Pour into a prepared baking dish.
- FOR TOPPING: Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly.
- Stir in the milk just until moistened.
- Spoon over hot apricot mixture.
- Bake for 30-35 minutes, or until golden brown.
I made this using fresh apricots. Increased the sugar by half and added some oriental five spice powder to the cinnamon and nutmeg just because i like the unusual flavor it adds. Took it to work and one of my co-workers said that if she were home she would lick her plate. Thanks!
what an easy recipe - very tasteeee <br/>all we needed I a scoop of vanilla ice cream
If I could rate this, I would give it 5 stars! I started to make this recipe but discovered I didn't have enough apricots (only had 1 can, 1lb 15oz). So, I added several handfuls of frozen cranberries and added an extra 1/4 cup of sugar to help with the tartness of the berries. I followed all the other directions exactly and it turned out really delicious! (Although if I made it with cranberries again, I wouldn't add any extra sugar--it's almost too sweet.) Thanks for such a flexible and tasty recipe!