Apricot Berry Cobbler

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My friend Suzanne has been coming over a lot recently, helping my mother and me raid my next door neighbor Pat’s Blenheim apricot tree (with Pat’s blessing of course). Suzanne has 3 growing teenagers to feed, so she can put those apricots to work! This week she walked me through her steps of making a fruit cobbler, using blackberries and Pat’s apricots. What I love about cobbler recipes is that they are so forgiving. If they end up runny, that’s okay because you aren’t trying to contain them in a pie shell. If they’re a little too tart, just serve them with some vanilla ice cream. Cobblers travel well for potlucks and you just serve them with a spoon. Best of all, they’re a wonderful way to enjoy the fruit of the season.

Apricot Berry Cobbler Recipe

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  • Yield: Serves 8-10.

Ingredients

Cobbler Topping:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tbsp white granulated sugar
  • 1/2 cup (1 stick or 4 ounces) butter softened plus 1/4 cup melted butter
  • 1 cup buttermilk
  • 1/2 teaspoon almond extract
  • 2 Tbsp brown sugar


Cobbler Filling:

  • 5 cups pitted, quartered apricots (Blenheims if you can get a hold of some)
  • 3 cups blackberries (or boysenberries or blueberries)
  • 1 cup white granulated sugar
  • 2 Tbsp flour (for thickening)

Method

1 In medium bowl toss the apricots, berries, 1 cup white sugar, and 2 Tbsp flour together. Place filling into baking dish (one 9x13x2 baking dish, or two smaller baking dishes).

2 Whisk together the 2 cups of flour, baking powder, baking soda, salt, 1 Tbsp white sugar in a medium bowl. Cut the butter into small cubes and toss into the flour mixture. Work the butter with your fingers to smear it and crumble it into the flour, until the mixture resembles a coarse cornmeal.

Tip: at this point, if you briefly heat the apricot berry mixture in the microwave or oven, until it is warm, it will help the biscuit topping to rise.

3 Add almond extract to the buttermilk, then form a well in the middle of the flour mixture and pour in the buttermilk. Gently mix (with wooden spoon or your hands) until the dough just comes together. Do not over-mix.

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4 Form "cobblestone" shapes of the dough and arrange on the top of the apricot berry mixture. (You can also just crumble the dough over the top.) Sprinkle brown sugar over the top of the dough. Drizzle melted butter over the top (aim for the fruit more than the biscuits). Preheat oven to 425°F. Let the cobbler sit and rise for 10-20 minutes before baking.

5 Bake at 425°F for 10-15 minutes or until the top is just beginning to brown, then reduce the heat to 350°F. Cook for an additional 30 to 40 more minutes, until the center fruit is thickened and bubbly. Check during cooking, if the topping is getting too brown, cover it with foil and turn the heat down to 325°F.

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Rustic apricot tart

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Showing 4 of 14 Comments

  • Kathleen Joy

    I, too, make apricot cobbler as a mainstay in our desserts. My favorite is a mixture of apricots and strawberries in about a four to one ratio. I also add chopped walnuts to the biscuit dough if I am making it for a favorite person who likes walnuts in just about anything.

    I really enjoy your site as well as the various comments posted. Great ideas and a good education of how others cook and the flavors they enjoy.

  • Mikutech

    Hi Elise,
    This cobbler is by far the best cobbler recipe I have ever made! I used 8 cups total (following your recipe measurements) of a combination of peaches, strawberries, and blueberries (because that is what I had on hand). Delightful!
    Your cobbler topping is amazing. The almond extract gave it a “special” flavor…something that made me (and the hubby) crave another helping!
    Thank you for sharing. I have made several of your recipes and they have all turned into my personal favorite recipes that I use for entertaining and everyday cooking. Amazing!

  • Kyla

    I made this last night for a family gathering. It was a huge hit! I substituted fresh marionberries and peaches from my local farmer’s market. The biscuit topping was light and moist and the fruit mix was sweet but not overpoweringly so.

    This recipe is definitely going in my favorite recipes box!

  • sheila

    Beautiful inspiration for a wonderful cobbler enjoyed at a family picnic. I substituted frozen sliced peaches and fresh raspberries for the fruit and followed the rest of the recipe. Thanks!

  • Jodi

    Since it’s not yet stone fruit season in Maine, I made this recipe using 8 cups of thawed blueberries, mulberries and raspberries (from last summer) mixed with 2 cups of local, quartered strawberries. I cut the sugar to 1/2 cup and added 2TB of lemon juice for brightness. To the biscuit dough, I also added a 1/2 tsp of powdered ginger. The biscuit dough was so tender. I really liked the step of letting it sit and rise before baking. Divine.

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