No ImageApricot Berry Cobbler

Did you make it? Rate it!

  1. Kay McCausland

    2 TBSP brown sugar are listed in the topping ingredients but I don’t see where it is added to the mixture.

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  2. 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!


  3. 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!


  4. 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!

  5. 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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