If fresh apricots aren't available, try peaches, plums, or nectarines in their place. I make a rich biscuit topping with heavy cream, but feel free to substitute buttermilk if you have it on hand. Recipe adapted from The America's Test Kitchen Family Cookbook. —Sarah Fioritto
Fresh Apricots, peeled and quartered
Fresh Strawberries, sliced
zest of 1 Lemon
pinch of Kosher Salt
Heavy Cream mixed with 1 tsp. Lemon Juice (or 1/3 c. Buttermilk)
Unsalted Butter, melted and slightly cooled
Lightly Sweetened Whipped Cream or Vanilla Ice Cream for Serving
In This Recipe
Preheat oven to 400°.
Place the fruit in a deep-dish pie pan. Add lemon zest, ? c. sugar, cornstarch, and a pinch of salt and stir to evenly coat. Bake until the fruit begins to release liquid and bubble, about 25 minutes.
About 5 minutes before you remove the fruit from the oven, make the cobbler topping. Whisk together the flour, ¼ c. sugar, baking powder, baking soda, and salt in a medium bowl. In a small bowl, combine the cream mixture (or buttermilk), butter, and vanilla. Stir the wet ingredients into the dry until just combined (it will be a little crumbly).
Remove the hot fruit from the oven and top with 6 mounds of the cobbler topping. Dust the tops with a little sugar and return to the oven. Bake until golden and cooked through, 15-20 minutes. Allow to cool slightly before serving. I like mine best with a spoonful of barely sweetened, softly whipped cream.