Apricot Cobbler Recipe

Name: Apricot Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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. CALUMET Baking Powder; 1/8 tsp. salt; 1/4 cup (1/2 stick) cold butter or margarine, cut up; 1/3 cup milk

Servings: persons

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. CALUMET Baking Powder
1/8 tsp. salt
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/3 cup milk

1
Preheat oven to 375F.
2
Mix apricots, 3/4 cup sugar and the tapioca in medium saucepan.
3
Stir in water.
4
Bring to boil on medium heat, stirring occasionally.
5
Pour into 9-inch square baking dish; set aside.
6
Mix flour, 2 Tbsp.
7
sugar, the baking powder and salt in medium bowl.
8
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
9
Stir in milk until mixture forms soft dough.
10
Drop by heaping tablespoonfuls onto hot fruit mixture.
11
Bake 30 min.
12
or until biscuit topping is golden brown.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 lb. fresh apricots, thinly sliced (about 4 cups), 3/4 cup sugar, 2 Tbsp. MINUTE Tapioca, 2/3 cup water, and more.

Yes, Apricot Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Cobbler

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