Strawberry Apricot Cobbler Recipe

Name: Strawberry Apricot Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fruit Filling; 8 Fresh Apricots, peeled and quartered; 1 quart Fresh Strawberries, sliced; zest of 1 Lemon; 1/3 cup Sugar; 1 tablespoon Cornstarch; pinch of Kosher Salt; Biscuit Topping; 1 cup All-Purpose Flour; 2 teaspoons Baking Powder; 1/4 teaspoon Baking Soda; 1/4 teaspoon Salt; 1/3 cup Heavy Cream mixed with 1 tsp. Lemon Juice (or 1/3 c. Buttermilk); 4 tablespoons Unsalted Butter, melted and slightly cooled; 1/2 teaspoon Vanilla Extract; Lightly Sweetened Whipped Cream or Vanilla Ice Cream for Serving

Servings: persons

Fruit Filling
8 Fresh Apricots, peeled and quartered
1 quart Fresh Strawberries, sliced
zest of 1 Lemon
1/3 cup Sugar
1 tablespoon Cornstarch
pinch of Kosher Salt
Biscuit Topping
1 cup All-Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/3 cup Heavy Cream mixed with 1 tsp. Lemon Juice (or 1/3 c. Buttermilk)
4 tablespoons Unsalted Butter, melted and slightly cooled
1/2 teaspoon Vanilla Extract
Lightly Sweetened Whipped Cream or Vanilla Ice Cream for Serving

1
Preheat oven to 400u00b0.
2
Place the fruit in a deep-dish pie pan. Add lemon zest, ? c. sugar, cornstarch, and a pinch of salt and stir to evenly coat. Bake until the fruit begins to release liquid and bubble, about 25 minutes.
3
About 5 minutes before you remove the fruit from the oven, make the cobbler topping. Whisk together the flour, 1/4 c. sugar, baking powder, baking soda, and salt in a medium bowl. In a small bowl, combine the cream mixture (or buttermilk), butter, and vanilla. Stir the wet ingredients into the dry until just combined (it will be a little crumbly).
4
Remove the hot fruit from the oven and top with 6 mounds of the cobbler topping. Dust the tops with a little sugar and return to the oven. Bake until golden and cooked through, 15-20 minutes. Allow to cool slightly before serving. I like mine best with a spoonful of barely sweetened, softly whipped cream.

369

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 16 ingredients. The key ingredients include: Fruit Filling, 8 Fresh Apricots, peeled and quartered, 1 quart Fresh Strawberries, sliced, zest of 1 Lemon, and more.

Yes, Strawberry 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.

Strawberry Apricot Cobbler

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