Ingredients
Apricot Filling
- 2 pounds apricots (approximately 6 cups, cut into 1/2-inch slices)
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
Cobbler Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter (cold, cut into small cubes)
- 1 egg
- 2/3 cups whole milk
Instructions
- Apricot Filling – Preheat oven to 350°F. Combine the apricots, brown sugar, cinnamon, and cornstarch in a large bowl. Toss gently to combine, set aside.
- Cobbler Dough – Mix together the flour, baking powder, sugar, and salt in a large bowl. Add the pieces of butter and cut in until the butter is in pea-size pieces. Whisk together the egg and milk, then pour into the bowl of flour and stir gently until just combined. Spread the apricots and any accumulated juices into a medium baking dish. Top with dollops of the cobbler dough. Sprinkle with extra sugar if desired. Cover loosely with foil and bake for 20 minutes. Uncover and bake an additional 20-25 minutes or until the top is golden brown. Serve as is or with vanilla ice cream.
Notes
- Fresh apricots work best, but canned apricots can be used as a substitute.
- Adjust the amount of brown sugar based on the ripeness of the apricots.
- Store leftovers tightly covered in the refrigerator and consume within 4-5 days for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 28g
- Sodium: 171mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: N/A
- Trans Fat: 1g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
