Apricot Blueberry Cobbler is spicy, sweet, delicious summertime treat. Cobblers are the perfect dessert for using up abundant summer fruits.
August is the month for stone fruits and there is nothing better than when a friend has fruit trees. And since fruit trees generally yield far too much for one family... Gr8 Friends share!
Recently we received a bag of fresh apricots. After we had eaten as many as our tummies could handle the fruits were getting softer. Don't throw these jewels out, bake something! Anytime you have fruits about to go bad, make a dessert. Cobblers are easy and delicious, and believe it or not, semi-healthy. It is fruit, after all!
We also had some organic blueberries from the farmer's market. Apricots and blueberries are a great combo, add a few spices and you have warm, sweet, deliciousness.
Have you ever wondered what the difference is between cobblers and crisps and crumbles? (Oh My!) The good old trusty, dusty Farmer's Almanac has the answer!
Feel free to substitute peaches for the apricots and try different berries as well! You won't be able to call it Apricot Blueberry Cobbler, but you will be able to have a Gr8 dessert!
If you like fruit desserts...
- Strawberry Shortcake
- Luscious Peach Amaretti Pie
- Easy Puff Pastry Pear Tart
- Buttery Crusted Strawberry Rhubarb Tart
- Apple Blackberry Crisp
Apricot Blueberry Cobbler
Ingredients
Filling Ingredients:
- 1 1/2 pounds apricots
- 8 ounces fresh or frozen blueberries
- Juice of 1/2 lemon
- 1/4 cup brown sugar, packed
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Topping Ingredients:
- 1 1/2 cups flour
- 2 Tablespoons sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into 1/2 inch pieces.
- 1/3 cup boiling water
Instructions
- Preheat oven to 350º F and make sure the rack is in the center position.
- Butter a 7" x 11" pan. (I used glass, if you use metal, the baking time may vary.)
- Cut the apricots into six pieces each and discard the pits.
- Toss in a bowl with the blueberries, lemon juice, brown sugar, nutmeg, and salt.
- Pour the fruit mixture into the prepared pan.
- Set aside while preparing the topping.
- In a medium bowl, with a fork, mix together the flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt.
- Add the butter and cut through it with 2 forks or a pastry blender until the mixture resembles coarse meal.
- Add the boiling water and toss quickly until the dough just comes together. Try not to overwork the dough.
- Drop large spoonfuls of the dough onto the top of the fruit. It's okay if there are spaces.
- Place on center rack of preheated oven and bake for 30-40 minutes until the topping is golden brown and the fruit is bubbly.
- Let cool before serving for at least 30 minutes, the fruit is extremely hot just out of the oven.
Notes
Gr8 Serving Tip:
Serve with fresh whipped cream or ice cream.Gr8 Do-Ahead Tip:
The cobbler can be made several hours ahead of time. You can serve it at room temperature or reheat it gently in the oven.Gr8 Tip:
My daughter suggested using raspberries instead of blueberries...try it!
