By The Spoonful

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Apricot Berry Cobbler

Apricot Berry Cobbler

By The Spoonful

Makes 6-8 Servings

  • 5 cups fresh apricots pitted, quartered
  • 3 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1½ cups plus 2 Tbsp. sugar
  • ½ tsp. cinnamon
  • 2 cups plus 3 Tbsp. flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 2 Tbsp. sugar
  • ½ cup butter, plus ¼ cup melted butter
  • 1 cup buttermilk
  • 1 ½ tsp. almond extract
  • ¼ cup brown sugar
  • Fresh mint, for garnish

In medium bowl toss the apricots, berries, sugar, 2 Tbsp. flour and cinnamon together. Pour filling into a baking 9×13 baking dish.

In a different bowl whisk together the 2 cups of flour, baking powder, baking soda, salt, 2 Tbsp. sugar in a medium bowl. With a pastry blender or hands, cut room temperature butter flour mixture. Work until the mixture resembles a coarse cornmeal.

Pour buttermilk into a 1 cup liquid measure; add almond extract to the buttermilk. Form a well in the middle of the flour mixture and pour in the buttermilk. Gently mix dough just until it comes together, do not over-mix.

Dot dough by the tablespoonful over the fruit mixture until all the dough has been used up. Leave some areas where the fruit can peek through the dough. Sprinkle brown sugar over the cobbler and drizzle ¼ cup melted butter over the top.

Place cobbler into a 350°F preheated oven and bake for 40-50 minutes or until the fruit has thickened and is bubbly. If the topping starts to brown too much, cover with foil.

Cobbler is best when served warm. Serve with vanilla ice cream, garnish with fresh mint.

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