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.
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.
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.
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
CARDAMOM-SCENTED PEACH-APRICOT COBBLERS
These single servings of peach cobbler have some exciting surprises under their drop-biscuit tops: cardamom and allspice. While the spices work to perfume each and every bite, sliced apricots bring a touch of acidity which helps to make every bite more delicious than the last.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h5m
Number Of Ingredients 18
Steps:
- Filling: Preheat oven to 375°F. Stir together peaches, apricots, granulated sugar, cornstarch, lemon juice, cardamom, allspice, and salt. Divide mixture between six 1 1/2-cup ramekins or gratin dishes (about 1 1/3 cups each).
- Biscuits: In a bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in butter to form clumps no larger than small peas. Stir in buttermilk and cream until a soft, sticky dough forms.
- Spoon about 1/3 cup dough on top of each ramekin (fruit mixture should not be completely covered). Brush tops with cream; sprinkle with sanding sugar. Transfer to a baking sheet and bake until golden brown and bubbling, 55 to 70 minutes. Let cool 30 minutes; serve with ice cream.
WARM APRICOT COBBLER
Make and share this Warm Apricot Cobbler recipe from Food.com.
Provided by Irmgard
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, toss together the apricots, sugar, flour, lemon rind and juice and cardamom to coat.
- Scrape into an 8" square glass baking dish and set aside.
- To make the biscuit topping, whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Add the buttermilk all at once, stirring with a fork to make a soft, slightly sticky dough.
- Gather the dough into a ball.
- On a lightly floured surface, knead the dough about 10 times or until smooth.
- Pat out into a circle about 1/2" thick.
- Using a 3" round cookie cutter, cut into rounds, rerolling and cutting the scraps.
- Arrange over the fruit.
- Brush the rounds lightly with the milk and sprinkle with the sugar.
- Bake in a 375 degree F oven until the centre biscuit is no longer doughy underneath, about 40 minutes.
- Serve warm.
Nutrition Facts : Calories 273.4, Fat 7.7, SaturatedFat 4.5, Cholesterol 18.8, Sodium 361, Carbohydrate 49, Fiber 2.9, Sugar 29, Protein 4.5
CHERRY AND APRICOT COBBLERS
Steps:
- For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow
- to become pasty. Stir in the buttermilk, adding more, one tablespoon at a time, if necessary.
- Press dough together on a floured surface, wrap and allow to rest while preparing filling.
- Preheat the oven to 450 degrees and set a rack in the middle level. For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot with butter and sprinkle evenly with the almond extract.
- Divide the dough into the same number of pieces as the dishes. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
- Bake the cobblers 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.
PUFF PASTRY APPLE TURNOVERS
"I had a package of puff pastry in my freezer and mentioned to a friend that I'd like to make apple turnovers," notes Coleen Cavallaro of Oak Hill, New York. "She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 21g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 245mg sodium, Carbohydrate 55g carbohydrate (18g sugars, Fiber 6g fiber), Protein 5g protein.
PEACH COBBLER STUFFED 'BEIGNETS' RECIPE BY TASTY
Here's what you need: unsalted butter, jar peaches, brown sugar, cinnamon, all-purpose flour, nutmeg, pizza dough, oil, powdered sugar
Provided by Kiano Moju
Categories Desserts
Yield 20 servings
Number Of Ingredients 9
Steps:
- Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
- In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
- On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
- Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
- Heat oil in a large pot to 350°F (180°C).
- Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
- Transfer beignets to a paper towel-lined plate or wired rack to drain.
- Dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 168 calories, Carbohydrate 28 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, Sugar 8 grams
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.
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
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.
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