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Author Notes: 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
- 8 Fresh Apricots, peeled and quartered
- 1 quart Fresh Strawberries, sliced
- zest of 1 Lemon
- 1/3 cup Sugar
- 1 tablespoon Cornstarch
- pinch of Kosher Salt
- 1 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/3 cup Heavy Cream mixed with 1 tsp. Lemon Juice (or 1/3 c. Buttermilk)
- 4 tablespoons Unsalted Butter, melted and slightly cooled
- 1/2 teaspoon Vanilla Extract
- Lightly Sweetened Whipped Cream or Vanilla Ice Cream for Serving
- 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.
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty