WONDERFUL APRICOT COBBLER
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.
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
EASY APRICOT COBBLER
Even folks who watch their diets deserve to splurge on dessert. This fruity cobbler featuring apricots is simply delicious.-Mrs. Curtis Jeffery, Burr Oak, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Drain apricots, reserving juice. In a bowl, whisk the juice and pudding mix until smooth; stir in apricots. Pour into an 8-in. square baking dish coated with cooking spray; set aside. , In a bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with fork until dough forms a ball. On a floured surface, roll out dough to fit top of baking dish; place over filling. trim and flute edges; cut slits in top., Bake at 450° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 138 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 17g carbohydrate, Fiber 2g protein.
APRICOT COBBLER
Call it old-fashioned, comforting or mouthwatering-all those descriptions fit this down-home apricot cobbler. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County.-Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add apricots and butter; heat through. Pour into a greased shallow 2-qt. baking dish. , For topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400° until golden brown and a toothpick inserted into the topping comes out clean, 30-35 minutes.
Nutrition Facts : Calories 325 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 387mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.
APRICOT COBBLER
This apricot cobbler is simply amazing thanks to fresh apricots being used. This is American desserts at its best! Enjoy with ice cream or custard.
Provided by Michelle Minnaar
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C / 390°F / gas mark 6.
- For the Filling, bring 250ml (1 cup) of water, sugar, cornstarch, cinnamon and nutmeg to the boil.
- Stir until thickened, which should take around 1 minute.
- Reduce the heat, add the apricots and butter.
- Simmer for 5 minutes or until heated through.
- Pour the filling into a 23cm x 33cm (9X13 inch) baking dish.
- For the topping, combine the flour, caster sugar, baking powder and salt in a large bowl.
- Cut the butter into the flour mixture until mixture resembles coarse crumbs.
- Systematically pour the milk into the crumble until the topping is just moistened.
- Spoon the wet mixture evenly over the apricot filling and dollops.
- Sprinkle the granulated sugar evenly over the topping.
- Bake for 30-35 minutes, or until golden brown.
- Serve with ice cream, custard or cream. Enjoy!
Nutrition Facts : ServingSize A decent serving spoonful, Calories 420 calories, Sugar 43.9 g, Sodium 309.4 mg, Fat 13.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 71.9 g, Fiber 3.4 g, Protein 6.1 g, Cholesterol 33.7 mg
FRESH APRICOT COBBLER
When I was growing up, we had fruit trees and every year we had to come up with things to do with the extra fruit. This cobbler became one of my favorites.
Provided by krazykid
Categories Desserts Cobbler Recipes
Time 1h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 45.7 g, Cholesterol 22.8 mg, Fat 8.8 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 384.6 mg, Sugar 27.3 g
APRICOT COBBLER RECIPE
Serenade your sweet tooth with this sweet, crumbly Apricot Cobbler Recipe. This Healthy Living Apricot Cobbler Recipe is sure to win you over!
Provided by My Food and Family
Categories Fruit Recipes
Time 50m
Yield Makes 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Mix apricots, 3/4 cup sugar and the tapioca in medium saucepan. Stir in water. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish; set aside.
- Mix flour, 2 Tbsp. sugar, the baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
- Bake 30 min. or until biscuit topping is golden brown.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
APRICOT CRUMBLE
I used fresh apricots from our garden for this simple and delicious crumble.
Provided by Veronica Meredith
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
- Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40.3 g, Cholesterol 27.2 mg, Fat 11.7 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 6.4 g, Sodium 62 mg, Sugar 19.3 g
APRICOT COBBLER
A cup of strawberries adds intrigue to this party-ready summer cobbler, but feel free to use all apricots and let the stone fruit shine on its own.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h40m
Number Of Ingredients 14
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.
PEACH AND APRICOT COBBLER
A similar version of this recipe was published by Great American Home Baking. This is the best tasting cobbler I have ever tasted and always gets high praise when I serve it.
Provided by CarrolJ
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Use steps 2 - 5 to make the fruit base:.
- Mix the sugar, cornstarch, 1/2 cup of saved juice from the peaches and the apricots in a saucepan.
- Cook over medium-low heat until the mixture boils and thickens-- stirring constantly.
- Stir in the margarine, nutmeg, and cinnamin.
- Add the two fruits and spoon the fruit base into a greased 1 1/2 quart baking dish.
- Use steps 7 & 8 to make the topping:.
- Mix the flour, sugar, baking powder, salt, butter and egg in a bowl.
- Spoon this mixture over the top of the fruit base.
- Bake 400 degrees about 30 minutes.
- It should be golden brown.
- Serve with cool whip, whipped cream or vanilla ice cream.
SALTED APRICOT-HONEY COBBLER
Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender, jammy and saucy, while still maintaining their shape and texture. The idea is to spoon out one of the barely sweetened, oaty shortcakes from the pan and then top it with the roasted, honey-sweetened fruit. Ice cream is optional but recommended.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Make the shortcake topping: Combine flour, oats, sugar, baking powder and salt in a large bowl. Using your hands, rub the butter into the flour mixture until there are no large chunks left. Add 1/2 cup heavy cream and mix just until blended, then turn the dough out onto lightly floured work surface.
- Knead dough just until it's no longer super-sticky, and then pat the dough out so it's 1-inch thick. (The shape here doesn't matter; you'll be cutting out circles.) Using a 2-inch-round cutter, or something approximately that size (water glasses and Mason jars also work), punch out as many shortcakes as you can. Gently gather and re-pat the scraps so they're 1-inch thick and repeat until all the dough is used. You should have 8 or 9 shortcakes.
- Prepare the filling: Toss apricots with honey, cornstarch, lime juice and kosher salt in a 2-quart baking dish (an 8-by-11-inch or 9-by-13-inch dish will work), then flip the fruit so they are all cut-side up. The apricot pieces will overlap a bit, and this is fine. Top with shortcakes; they will puff and spread quite a bit, so leave them well spaced. The idea is to have lots of fruit exposed once baked, so don't worry about the shortcakes covering every square inch. Brush the shortcakes with cream, and sprinkle with a little bit of sugar and flaky sea salt.
- Bake until shortcakes are golden brown and the juices of the apricot have thickened and bubbled up around the edges of the baking dish, 40 to 45 minutes.
- Remove from oven and let cool slightly before eating (though it's even better at room temperature). This cobbler is the best the day it's made, but it can be baked a day ahead and stored tightly wrapped at room temperature.
APRICOT-BLACKBERRY COBBLER
Provided by Florence Fabricant
Categories brunch, weekday, dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease an eight-inch square or nine-inch round baking dish with the soft butter.
- Mix the apricots, blackberries and lemon juice together. Toss with the sugar, cornstarch and half the ginger and spread in the baking dish.
- Mix flour, remaining ginger and salt. Cut in butter until mixture resembles coarse meal. Lightly stir in milk to form a tender dough. Roll out dough to the thickness of three-eights of an inch on a floured board and cut in strips one-inch wide. Criss-cross strips over the fruit.
- Bake 40 minutes, until crust has browned and filling bubbles. Allow to cool to lukewarm, then serve with whipped cream or ice cream.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 360 milligrams, Sugar 40 grams, TransFat 0 grams
APRICOT COBBLER
Categories Fruit Dessert Bake Low Fat Apricot Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Make filling:
- Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.
- Preheat oven to 400°F.
- Make topping:
- Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix).
- Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.
- Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm.
CHERRY AND APRICOT COBBLER
Categories Fruit Dessert Bake Picnic Apricot Cherry Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
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.
APRICOT-ALMOND COBBLER
This fruity cobbler has a fluffy, golden brown almond topping, with a delicious apricot center - a perfect warm dessert to end a Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
- In casserole, stir together apricots, 1/4 cup of the sugar, half of the melted butter and the almond extract. Sprinkle with 1/4 cup of the almonds.
- In medium bowl, mix flour, baking powder, salt, milk, 2 tablespoons almonds, and remaining melted butter and 1/2 cup sugar with whisk until smooth. Pour topping evenly over apricot mixture. Sprinkle with remaining 2 tablespoons almonds.
- Bake 40 minutes or until top is lightly browned. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 40 g, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg
APRICOT-BLUEBERRY COBBLER
You can bake and serve this homey dessert just as your grandmother would have-in a cast-iron skillet-or make it in a two-quart baking dish. It's filled with two of summer's shining stars-fresh apricots and fresh blueberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
- In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
- Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.
- Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature.
Nutrition Facts : Calories 372 g, Fat 20 g, Fiber 3 g, Protein 4 g, SaturatedFat 12 g
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