This apricot cobbler is one of our favorite summer desserts. When I was growing up, we had lots of apricot trees and we had to come up with things to do with the extra fruit!
Ingredients
- water: 1 cup
- white sugar: 0.75 cup
- cornstarch: 1 Tbsp
- ground cinnamon: 0.25 tsp
- ground nutmeg: 0.125 tsp
- fresh apricots: 6 cups (halved)
- butter: 1 Tbsp
- all-purpose flour: 2 cups
- white sugar: 0.25 cup
- baking powder: 1 Tbsp
- salt: 1 tsp
- butter: 7 Tbsp
- white sugar: 2 Tbsp
- ½ cups milk: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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Bake in the preheated oven until golden brown, 30 to 35 minutes.
