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
Ingredients
- Fruit Filling
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8
Fresh Apricots, peeled and quartered
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1 quart
Fresh Strawberries, sliced
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zest of 1 Lemon
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1/3 cup
Sugar
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1 tablespoon
Cornstarch
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pinch of Kosher Salt
- Biscuit Topping
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1 cup
All-Purpose Flour
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2 teaspoons
Baking Powder
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1/4 teaspoon
Baking Soda
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1/4 teaspoon
Salt
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1/3 cup
Heavy Cream mixed with 1 tsp. Lemon Juice (or 1/3 c. Buttermilk)
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4 tablespoons
Unsalted Butter, melted and slightly cooled
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1/2 teaspoon
Vanilla Extract
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Lightly Sweetened Whipped Cream or Vanilla Ice Cream for Serving
Directions
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Preheat oven to 400°.
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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.
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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).
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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.
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