Apricot Cobbler Recipes

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APRICOT COBBLER RECIPE



Apricot Cobbler Recipe image

Serenade your sweet tooth with this sweet, crumbly Apricot Cobbler Recipe. This Healthy Living Apricot Cobbler Recipe is sure to win you over!

Provided by My Food and Family

Categories     Fruit Recipes

Time 50m

Yield Makes 9 servings.

Number Of Ingredients 10

1-1/2 lb. fresh apricots, thinly sliced (about 4 cups)
3/4 cup sugar
2 Tbsp. MINUTE Tapioca
2/3 cup water
3/4 cup flour
2 Tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/3 cup milk

Steps:

  • Preheat oven to 375°F. Mix apricots, 3/4 cup sugar and the tapioca in medium saucepan. Stir in water. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish; set aside.
  • Mix flour, 2 Tbsp. sugar, the baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
  • Bake 30 min. or until biscuit topping is golden brown.

Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

APRICOT COBBLER



Apricot Cobbler image

Call it old-fashioned, comforting or mouthwatering-all those descriptions fit this down-home apricot cobbler. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County.-Shirley Leister, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 14

3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water
3 cans (15-1/4 ounces each) apricot halves, drained
1 tablespoon butter
TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup whole milk

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.

Nutrition Facts : Calories 325 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 387mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.

EASY APRICOT COBBLER



Easy Apricot Cobbler image

Even folks who watch their diets deserve to splurge on dessert. This fruity cobbler featuring apricots is simply delicious.-Mrs. Curtis Jeffery, Burr Oak, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients 6

1 can (29 ounces) light apricot halves
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cold butter, cubed
1/4 cup water

Steps:

  • Drain apricots, reserving juice. In a bowl, whisk the juice and pudding mix until smooth; stir in apricots. Pour into an 8-in. square baking dish coated with cooking spray; set aside. , In a bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with fork until dough forms a ball. On a floured surface, roll out dough to fit top of baking dish; place over filling. trim and flute edges; cut slits in top., Bake at 450° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 138 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 17g carbohydrate, Fiber 2g protein.

APRICOT COBBLER



Apricot Cobbler image

A cup of strawberries adds intrigue to this party-ready summer cobbler, but feel free to use all apricots and let the stone fruit shine on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h40m

Number Of Ingredients 14

2 1/4 pounds apricots, cut into 1/2-inch wedges (6 cups)
6 ounces strawberries, coarsely chopped (1 cup)
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1/4 cup rolled oats, plus more for sprinkling
3/4 cup cold heavy cream, plus more for brushing and serving (optional)
Fine sanding sugar, for sprinkling

Steps:

  • Filling:Preheat oven to 375 degrees. Stir together apricots, strawberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
  • Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
  • Bake until bubbling in center and biscuits are golden brown, 1 hour (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

WONDERFUL APRICOT COBBLER



Wonderful Apricot Cobbler image

A family favorite! This cobbler has a wonderful crunchy crumb topping, with a delicious bubbly apricot center. Although I have never tryed it, you could probably make this using canned peaches in place of the apricots.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup water
3 (15 1/4 ounce) cans apricot halves, drained
1 tablespoon butter
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup milk or 1/2 cup half-and-half

Steps:

  • Set oven to 400 degrees.
  • Grease a 2-qt baking dish.
  • In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
  • Stir in the water; bring to a light boil over medium heat; boil and stir for 1 minute.
  • Reduce heat.
  • Add apricots and butter; heat through.
  • Pour into a prepared baking dish.
  • FOR TOPPING: Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly.
  • Stir in the milk just until moistened.
  • Spoon over hot apricot mixture.
  • Bake for 30-35 minutes, or until golden brown.

APRICOT-BLUEBERRY COBBLER



Apricot-Blueberry Cobbler image

Delicious fruit dessert enjoy straight from the oven top with some vanilla ice-cream! I made 4 individual but you can easily double the recipe and bake it in one large dish. Frozen fruit works well too.

Provided by Hanka

Categories     Dessert

Time 50m

Yield 4 ramekins

Number Of Ingredients 13

500 g fresh apricots, cut in quarters
3/4 cup blueberries
1 tablespoon flour
1 tablespoon sugar
1 teaspoon lemon juice
3/4 cup all-purpose flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1 egg
1/2 teaspoon lemon zest
1/3 cup milk
1/2 teaspoon lemon juice
3 tablespoons butter, melted

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.

Nutrition Facts : Calories 337.3, Fat 11.4, SaturatedFat 6.4, Cholesterol 72.2, Sodium 219.4, Carbohydrate 54.5, Fiber 3.9, Sugar 30.1, Protein 6.9

PEACH AND APRICOT COBBLER



Peach and Apricot Cobbler image

A similar version of this recipe was published by Great American Home Baking. This is the best tasting cobbler I have ever tasted and always gets high praise when I serve it.

Provided by CarrolJ

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup granulated sugar
2 tablespoons cornstarch
1 (29 ounce) can sliced peaches, drained but saving the juice
1 (10 1/2 ounce) can apricots, drained but saving the juice
1 tablespoon margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons margarine, softened
1 large egg

Steps:

  • Use steps 2 - 5 to make the fruit base:.
  • Mix the sugar, cornstarch, 1/2 cup of saved juice from the peaches and the apricots in a saucepan.
  • Cook over medium-low heat until the mixture boils and thickens-- stirring constantly.
  • Stir in the margarine, nutmeg, and cinnamin.
  • Add the two fruits and spoon the fruit base into a greased 1 1/2 quart baking dish.
  • Use steps 7 & 8 to make the topping:.
  • Mix the flour, sugar, baking powder, salt, butter and egg in a bowl.
  • Spoon this mixture over the top of the fruit base.
  • Bake 400 degrees about 30 minutes.
  • It should be golden brown.
  • Serve with cool whip, whipped cream or vanilla ice cream.

APRICOT COBBLER



Apricot Cobbler image

Categories     Fruit     Dessert     Bake     Low Fat     Apricot     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

For filling
1 1/2 lb fresh apricots, pitted and cut into 1/2-inch wedges
7 tablespoons sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons fresh lemon juice
3/4 to 1/4 teaspoon almond extract
For topping
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons sugar
2 tablespoons cold unsalted butter, cut into bits
1/2 cup well-shaken buttermilk

Steps:

  • Make filling:
  • Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.
  • Preheat oven to 400°F.
  • Make topping:
  • Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix).
  • Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.
  • Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm.

FRESH APRICOT COBBLER



Fresh Apricot Cobbler image

When I was growing up, we had fruit trees and every year we had to come up with things to do with the extra fruit. This cobbler became one of my favorites.

Provided by krazykid

Categories     Desserts     Cobbler Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup water
¾ cup white sugar
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
6 cups halved fresh apricots
1 tablespoon butter
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
7 tablespoons butter
2 tablespoons white sugar
1 ½ cups milk

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.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 45.7 g, Cholesterol 22.8 mg, Fat 8.8 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 384.6 mg, Sugar 27.3 g

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