Apricot Blueberry Cobbler Recipes

APRICOT COBBLER

Steps:

• In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add apricots and butter; heat through. Pour into a greased shallow 2-qt. baking dish. , For topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400° until golden brown and a toothpick inserted into the topping comes out clean, 30-35 minutes.

FRESH APRICOT COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.

APRICOT-BLUEBERRY COBBLER

Steps:

• Preheat oven to 170°C.
• For the fruit filling:.
• In a large bowl mix fruit, sugar, flour and lemon juice.
• Divide fruit into 4 (1 1/2 cup capacity) ramekins.
• For the topping:.
• In medium bowl mix flour, sugar, b. powder, lemon zest.
• Add lemon juice to the milk, pour this into flour mix and add egg and melted butter.
• Stir with wooden spoon lightly. Don't over mix. Few lumps is ok.
• Spoon mixture over the fruit.
• Bake about 30min. until golden brown and when tested skewer comes out clean.

APRICOT-BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
• In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
• Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature.

APRICOT-BLACKBERRY COBBLER

Steps:

• For Fruit:
• Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Combine apricots, berries, sugar and tapioca in large bowl; toss gently to blend. Let stand 15 minutes, tossing fruit occasionally. Transfer fruit mixture to prepared dish. Dot with butter. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool completely in dish. (Can be made 4 hours ahead. Let stand at room temperature.)
• For Biscuit Topping:
• Preheat oven to 400°F. Combine flour, sugar, baking powder and salt in medium bowl; whisk to blend. Add butter, rub in with fingertips until mixture resembles coarse meal. Gradually add 1/2 cup cream, mixing with fork until moist clumps form. Knead gently in bowl until dough holds together.
• Roll out dough on lightly floured surface to 9x6-inch rectangle. Cut dough lengthwise into 8 strips, each about 3/4 inch wide. Arrange 4 strips in opposite direction, forming lattice. Press ends of pastry strips firmly into fruit. Brush dough with 1 tablespoon cream.
• Bake cobbler until filling is heated through and lattice is golden brown, about 30 minutes. Spoon warm cobbler into deep bowls; top with ice cream.