There is a fruit tree in our yard that has been there since we bought the house. Last year when it bore fruit, my mother-in-law said it was apricots. We didn’t pick them in time, and they rotted.
This year, we were prepared. I had all the ingredients ready for a delicious homemade apricot cobbler. Immediately after finishing the baking, I found out that the apricots were actually peaches. Oops! All I can say is that this apricot cobbler recipe also works great if you end up accidentally having peaches on hand instead.
Prep time: 25 min // Cook time: 1 hour
- 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
For the topping:
- 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
- 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.
2. 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.
4. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms.
4. 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.
5. 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.
Source: Martha Stewart