Blueberry And Apricot Dessert Recipes

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APRICOT-BLUEBERRY COBBLER



Apricot-Blueberry Cobbler image

You can bake and serve this homey dessert just as your grandmother would have-in a cast-iron skillet-or make it in a two-quart baking dish. It's filled with two of summer's shining stars-fresh apricots and fresh blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 10

1 tablespoon cornstarch
1/2 cup plus 2 tablespoons granulated sugar, divided
12 apricots, cut into 1/2-inch wedges
1 1/4 cups blueberries
1 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
Sanding sugar (optional)

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.

Nutrition Facts : Calories 372 g, Fat 20 g, Fiber 3 g, Protein 4 g, SaturatedFat 12 g

APRICOT & BLUEBERRY CRUMBLE CAKE



Apricot & blueberry crumble cake image

This crumble cake is great for a picnic, pudding, or for afternoon tea with friends

Provided by Sara Buenfeld

Time 1h5m

Yield Cuts into 12 squares

Number Of Ingredients 13

200g butter , softened
225g golden caster sugar
225g self-raising flour
1 tsp baking powder
3 eggs , beaten
2 tbsp milk
150g pot vanilla yogurt
300g apricots , skinned, halved and stoned, or use a drained 410g tin instead
225g punnet blueberries
25g butter
3 heaped tbsp self-raising flour
3 tbsp demerara sugar
1 tsp ground cinnamon

Steps:

  • Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
  • Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
  • When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.

Nutrition Facts : Calories 443 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium

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