Peach-Apricot Cobbler

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 can (1 lb 13 oz) sliced peaches, drained, JUICE RESERVED
  • 1 can (10 1/2 oz) apricot halves, drained, JUICE RESERVED
  • 1 tablespoon butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, softened
  • 1 large egg

Garnish

  • 1 cup heavy cream
  • 2 tablespoons honey, at room temperature
  • 1/2 teaspoon ground cinnamon

 

  1. Preheat oven to 400° F

2. In a medium saucepan (I use a frying pan), mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices.

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3. Cook over medium heat, stirring constantly, until mixture boils and thickens (about 3 minutes). Remove from heat.

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4. Stir in butter, cinnamon, and nutmeg.

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5. Add peaches and apricots.

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6. Spoon fruit into a 1 1/2 quart (I use a 2 quart) casserole dish.

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7. To make the topping: mix together flour, sugar, baking power, salt, butter, and egg.

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8. Spoon topping over fruit. (It doesn’t have to cover the whole thing because it will expand some when it cooks)

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9. Bake cobbler until topping is lightly browned, about 30 minutes.

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10. To make garnish: beat together cream, honey, and cinnamon at medium speed until soft peaks form (I always omit this step- my family is not to big on cream based garnishes like this).

 

This was one of the the first desserts I ever made- and it’s a favorite! As I said in step 10, I never make the garnish (so you can totally omit this step too!) I also use a frying pan instead of a saucepan- sometimes the sugar and cornstarch likes to clump up and I feel like it’s easier for me to see those clumps and stir them out- totally just a personal preference.

This is a great recipe for fruit lovers (like my kids!) It’s perfect for those cold fall/ winter days but it’s also a nice, refreshing dessert for summer cookouts!

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