Apricot Cobbler Recipe

Close-up of a plate with a delightful mix of peach and apricot cobbler, topped with a scoop of vanilla ice cream and garnished with fresh mint leaves.

5 from 1 vote

Whether you call this easy dessert a cake with apricots or apricot cobbler it is a win either way. With a homemade batter baked to golden brown on top and tender inside.

Prep Time15

Cook Time20

Course: Dessert

Cuisine: American

Keyword: apricot, cake, cobbler, dump cake

Servings:

Author: Justine

Equipment

1 9x13 pan
1 Bowl

Ingredients

1 cup apricots sliced, skins removed is preferred if fresh, or use canned and drained
2 tbsp lemon juice
1 tbsp cornstarch
2 tbsp brown sugar

Cobbler Batter

1 cup all purpose flour
1/4 tsp salt
1/2 tsp baking powder
3 oz butter sliced
1 large egg
1/3 cup milk
4 tbsp sugar

Instructions

Preheat the oven to 350 F. In a bowl, mix chopped canned apricots, brown sugar, cornstarch, and lemon juice. Pour on the bottom of the 9x13" baking dish.
Mix all dry ingredients for the dough together in a blender and add cold butter shreds or cubes. Pulse for 30 seconds until you get a crumbly mixture. Add an egg to the crumbs and pour in half the milk. Stir. Add milk as you stir to get a fairly thick dough.
Spoon portions of batter on top of the fruit in your pan. Put it in the oven. Bake for about 20 minutes to prevent the top from being overcooked. Let it cool, then cut into pieces and serve with a scoop of ice cream.

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