Apricot Berry Cobbler

Apricot and berry cobbler with buttermilk biscuit cobbler topping.

  • Yield: Serves 8-10.


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)


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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  • 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.

  • Georgia

    My choice of baking mix is Pioneer baking mix. If I can’t find it I use Jiffy. I don’t care for bisquick.
    I recently made a family favorite: Rhubarb cobbler with fruit dumplings and piecrust top. When I make a fruit cobbler I always make flat rolled out and cut fruit dumplings. I tried leaving out the dumplings a couple of times and the family complained. Our family prefers plain rhubarb and not mixed with strawberries. I’m going shopping tomorrow and hope to find apricots and will try your cobbler.

  • danie

    This looks wonderful. :)

    I have four peaches, a bunch of strawberries, and a carton of blueberries in my fridge. Do you think they would work well together in a cobbler?

    Take a slice of peach, a half strawberry and a couple blueberries and eat them together. If you like the taste, you’ll probably like the cobbler. ~Elise

  • Rituparna

    Hi ….

    I have been a dedicated follower of your blog for almost a year now. I just love all your colbller recipes and they are the one’s I make the most often. I am just a bit confused. These apricots look like peaches…. are they the same or is there a difference ?
    Sorry for the ignorance, in India I haven’t seen any fresh apricots selling. Peaches just started being freely available over the last 3 or 4 years. So am still learning.

    Hi Rituparna, apricots are a distinctly different fruit than peaches, though they are both stone fruits. If apricots are not available where you are, you can substitute yellow peaches. ~Elise

  • Lynn

    I am in southeastern Washington State. I could never figure out why the neighbors apricots, which are always early (ready now), big and beautiful, have no taste! Now, after reading about the Blenheims, I know why. Our own tree is always loaded with later, smaller, delicate, flavorful cots. I never knew what kind it is, but now believe from the description that it must be a Blenheim. I can’t wait for them to ripen about two weeks from now – going to try these recipes. We always make apricot-almond-pineapple jam to enjoy and give away. This year I think I’ll try the Brandied Apricot Sauce (one of the recipes in the Blenheim link). Thanks everyone for the cot lesson! Happy 4th of July.

  • Nikki

    Oh wow, I would never have thought of putting apricots in a cobbler, but this looks fantastic. I love your blog–especially since you have multiple contributers. Everyone seems to have a little bit of a different flair in their recipes.

  • Irene

    Oh, that looks just wonderful! I’ve never made cobbler before (but have sure enjoyed it maaany times) so I’m going to bookmark this recipe for the next potluck.

  • christie

    Yum! Is the topping essentially just biscuit mix? Would it be sacrilege to use Bisquik?

    The topping is essentially a biscuit dough. We’ve been known to use Bisquick and Suzanne, Jiffy, in a pinch. ~Elise

  • maris

    This looks perfect. I love peach cobbler with vanilla ice cream – there is something about cobbler that just tastes like summer, while I tend to think of pies as better for the holiday season.

    Don’t get me wrong – I’ll eat pie in the summertime! But cobbler is a great dessert with so much fresh fruit available this time of the year.

  • DebbieWS

    Sunnyvale,CA has Blenheim apricots for sale a the Community Center if you hurry. as of 7-3-09