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


  • 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


  • 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.





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


4. Stir in butter, cinnamon, and nutmeg.




5. Add peaches and apricots.



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


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



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


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



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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