Description
A delicious homemade Apricot Cobbler featuring fresh apricots baked under a tender, buttery biscuit topping. This classic dessert combines sweet, tangy fruit with a golden, crumbly crust, perfect served warm with ice cream or whipped cream.
Ingredients
Fruit Filling
- 6 cups fresh apricots, pitted and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
Biscuit Topping
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk (or buttermilk)
- 1/2 teaspoon vanilla extract
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Prepare Apricots: Slice and pit fresh apricots. If using canned apricots, drain them well. If frozen, thaw and drain excess liquid to avoid a soggy filling.
- Mix Fruit Filling: In a bowl, gently combine apricots with granulated sugar, cornstarch, salt, vanilla extract, lemon juice, and optional cinnamon. Stir carefully to coat the fruit without breaking it up.
- Transfer Filling: Pour this fruit mixture evenly into the prepared baking dish and spread to level out the surface.
- Prepare Biscuit Dry Mix: In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Milk and Vanilla: Stir in the milk and vanilla extract just until combined, being careful not to overmix to keep the topping tender.
- Drop Topping: Spoon dollops of the biscuit dough over the apricot filling, leaving spaces between each to allow the filling to bubble through.
- Sprinkle Sugar: Sprinkle the coarse sugar over the biscuit topping if using, for added texture and sweetness.
- Bake: Bake the cobbler in the preheated oven for 35 to 45 minutes, until the biscuit topping is golden brown and the apricot filling is bubbling around the edges.
- Cool: Remove from the oven and let the cobbler cool for 15 to 20 minutes. This resting time helps the filling thicken for perfect serving consistency.
- Serve: Serve warm, optionally topped with vanilla ice cream or chilled whipped cream for a classic dessert experience.
Notes
- Use firm, ripe apricots for the best texture and avoid overripe ones that may turn mushy during baking.
- Keep your butter chilled and avoid overworking the biscuit dough to ensure a light, tender topping texture.
- Allow the cobbler to rest after baking to let the fruit filling thicken fully and prevent it from running.
