Cherry and Apricot Cobbler Recipe

Name: Cherry and Apricot Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh Bing cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained; 2 pounds apricots, halved, pitted; 1 cup sugar; 3 tablespoons cornstarch; 1 teaspoon almond extract; 2 1/2 cups all purpose flour; 1/2 cup plus 1 tablespoon sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 3/4 cup chilled buttermilk; 3/4 cup chilled whipping cream; Whipped cream or vanilla ice cream

Servings: persons

2 pounds fresh Bing cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained
2 pounds apricots, halved, pitted
1 cup sugar
3 tablespoons cornstarch
1 teaspoon almond extract
2 1/2 cups all purpose flour
1/2 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup chilled buttermilk
3/4 cup chilled whipping cream
Whipped cream or vanilla ice cream

1
Preheat oven to 400F.
2
Toss all ingredients in large bowl to blend.
3
Transfer to 13 x 9 x 2-inch glass baking dish.
4
Bake until filling is hot and begins to bubble at edges, about 35 minutes.
5
Reduce oven temperature to 375F.
6
Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend.
7
Add butter; rub in with fingertips until mixture resembles coarse meal.
8
Slowly add buttermilk and cream, tossing with fork until dough comes together.
9
Drop dough by rounded tablespoonfuls over hot filling to cover.
10
Sprinkle with remaining 1 tablespoon sugar.
11
Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes.
12
Cool 15 minutes.
13
Serve cobbler warm with whipped cream or ice cream.

1278

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 pounds fresh Bing cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained, 2 pounds apricots, halved, pitted, 1 cup sugar, 3 tablespoons cornstarch, and more.

Yes, Cherry and 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.

That's it — enjoy your meal!

Cherry and Apricot Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions