Apricot Blueberry Cobbler
This Apricot Blueberry Cobbler is a Gr8 way to use some of those luscious summer stone fruits.
Servings: 8 servings
Ingredients
Filling Ingredients:
- 1 ½ pounds apricots
- 8 ounces fresh or frozen blueberries
- Juice of ½ lemon
- ¼ cup brown sugar, packed
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Topping Ingredients:
- 1 ½ cups flour
- 2 Tablespoons sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cut into ½ inch pieces.
- ⅓ 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! Tried this recipe?Mention @Great8Friends or tag #gr8food!