One-Pot Wonders

Strawberry Apricot Cobbler

July  8, 2013
0 Ratings
  • Serves 6
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

What You'll Need
  • Fruit Filling
  • 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
  • Biscuit Topping
  • 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
  1. Preheat oven to 400°.
  2. 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.
  3. 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).
  4. 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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