Cherry And Apricot Cobblers Food

CHERRY-APRICOT COBBLER

Steps:

• For filling:
• Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Combine next 5 ingredients in large bowl; toss well. Spread evenly in prepared dish.
• For topping:
• Whisk first 5 ingredients in large bowl. Stir in next 5 ingredients. Spoon topping over filling. Bake cobbler until topping is golden brown and juices from filling are bubbling thickly at edges, about 50 minutes. Serve cobbler warm with ice cream or whipped cream.

CHERRY AND APRICOT COBBLER

Steps:

• For filling:
• Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.
• Meanwhile, prepare topping:
• Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.
• Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.

FRESH APRICOT COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
• Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.

SWEET CHERRY AND APRICOT COBBLER

Steps:

• For the Buttermilk Biscuit Crust, place flour in a bowl and rub in 1 1/2 sticks of butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap, and allow to rest while preparing filling.
• For the filling, combine the apricots and cherries in a bowl and toss with sugar. Pour into a buttered 2 1/2 to 3-quart gratin dish or other shallow baking dish. Dot with 3 tablespoons of butter and sprinkle evenly with the almond extract.
• Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
• Bake the cobbler at 450 degrees about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.

APRICOT AND CHERRY CRISP

Steps:

• Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

CHERRY OR FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Mix milk, 3/4 cup sugar, baking mix, butter, cinnamon, and nutmeg together in a large bowl. Pour batter into the prepared baking dish.
• Mix remaining 1/2 cup sugar with cherries in a bowl. Spoon on top of the batter in the baking dish.
• Bake in the preheated oven until golden brown, 45 to 50 minutes.

APRICOT COBBLER

Steps:

• Filling:Preheat oven to 375 degrees. Stir together apricots, strawberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
• Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
• Bake until bubbling in center and biscuits are golden brown, 1 hour (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.