Cardamom Scented Peach Apricot Cobblers Recipes
CONTEST-WINNING PEACH COBBLER
Canned peaches make this cobbler quick to assemble. The tender topping pairs nicely with the sweet fruit filling and butterscotch sauce. The sauce should always be served warm. -Ellen Merick, North Pole, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. If desired, serve cobbler with ice cream.
Nutrition Facts : Calories 352 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 248mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT COBBLER
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
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.
PEACH AND APRICOT COBBLER
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
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.
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- Preheat the oven to 400 degrees. Make the Filling: Whisk sugar, cardamom, allspice, cornstarch and salt together in a medium bowl. Add peaches, vanilla extract and lemon juice and gently toss until the peaches are evenly coated. Transfer fruit to a 9-inch deep dish pie plate and bake until fruit begins to release liquid, about 20-25 minutes.
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- Once the fruit is out of the oven, use an ice cream scoop or large spoon to drop 6 equal-sized mounds of dough on top of the hot peach mixture leaving at least a half inch between each biscuit. Sprinkle the dough mounds wth turbinado sugar and transfer to the oven. Bake until the filling is bubbly and biscuits are golden brown, about 20 minutes. Transfer to a wire rack to cool. Serve warm with vanilla ice cream or whipped cream.
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