Apricot Cobbler

Cobblers are one of the first things that come to mind when I think of comforting desserts. They’re sweet, buttery and easy to … ahem … cobble together. With loads of sweet apricots, warm spices and a biscuit topping, apricot cobbler is one of those easier-than-pie summer fruit desserts. We use canned apricots to make this cobbler recipe especially simple, but feel free to use fresh apricots if you can find them.

What’s not up for debate is how you should serve apricot cobbler: always warm from the oven with a big scoop of vanilla ice cream. And if you’re sweet on cobbler like we are, use your summertime harvest to each one of our top 10 cobbler recipes. Just like this apricot version, they certainly won’t disappoint!

Apricot Cobbler Ingredients

• Sugar: We use granulated sugar to create a sweet, syrupy apricot filling on the stovetop. A little bit of sugar also goes into the cobbler biscuit topping, which adds tenderness and helps the topping brown in the oven.
• Cornstarch: A tablespoon of cornstarch thickens the apricot filling.
• Ground spices: A touch of cinnamon and nutmeg makes this cobbler extra comforting.
• Canned apricots: Three 15-1/4-ounce cans of halved apricots go into this cobbler, ensuring you get plenty of warm, tender fruit in every bite. Feel free to use the same amount of fresh apricots if that’s what you prefer.
• Butter: The stovetop apricot filling is finished with a bit of unsalted butter to make it exceptionally rich and smooth. You’ll also use butter to make the cobbler topping; it should be nice and cold before you cut it into the dry ingredients.
• Flour: All-purpose flour gives structure to the cobbler topping. For best results, make sure to measure your flour accurately by loosening it up with a whisk, then scooping it into your measuring cup.
• Baking powder: A touch of baking powder helps the cobbler topping puff up to light-and-airy perfection in the oven.
• Salt: Even sweet recipes need a bit of salt to create balance.
• Milk: Milk is used in the biscuit topping to help bind the dry ingredients together. We recommend using whole milk, which creates a richer, more tender biscuit.

Directions

Step 1: Make the apricot filling

Combine the sugar, cornstarch, cinnamon and nutmeg in a saucepan. Stir in the water until the mixture is smooth. Bring it to a boil over medium heat, then cook and stir it for one minute. Reduce the heat. Add the drained apricot halves and butter, then heat them through. Pour the apricot filling into a greased shallow 2-quart baking dish.

Editor’s Tip: A deep 9-inch pie dish also works well for this recipe if you don’t have a 2-quart dish.

Step 2: Make the cobbler topping and bake

Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter until the mixture becomes crumbly. Stir in the milk just until the dough is moistened. Spoon the dough over the hot apricot mixture. You won’t have enough biscuit topping to completely cover the apricot filling—and that’s a good thing! Areas of exposed fruit allow steam to escape in the oven, which helps to thicken the filling and keeps the topping from getting soggy.

Bake the cobbler at 400°F until it’s golden brown and a toothpick inserted into the topping comes out clean, 30 to 35 minutes.

Editor’s Tip: To prevent a possible mess in your oven, place a rimmed baking sheet below the baking dish to catch any filling that might bubble over.

Taste Recipes

Apricot Cobbler Variations

• Mix in peaches: This summery stone fruit has a balance of sweet and tart that makes it perfect when it comes to cobbler. Try our peach cobbler recipe if you can’t find apricots, or mix them with the apricots in this recipe.
• Sprinkle in some berries: Use 2 cups of blackberries in place of one of the 15-ounce cans of apricots to make a summer dessert similar to our apricot blackberry pie.
• Add a little sparkle: Before baking the cobbler, sprinkle some sparkling or turbinado sugar onto the biscuit topping. The extra layer of sugar will add some crunch.

How to Store Apricot Cobbler

Cobbler is similar to crumbles, crisps and buckles in that it’s best enjoyed fresh from the oven. If it sits too long, the biscuit topping starts to become mushy and soggy, so we don’t recommend keeping it around for too long. However, you can safely store any leftovers, covered, for up to two days at room temperature or for up to one week in the refrigerator.

Apricot Cobbler Tips

Taste Recipes

Can you use fresh apricots for cobbler?

We love the ease of using canned apricots in this cobbler, but using an equal amount of fresh apricots will work as well. We recommend peeling the apricots and slicing them into halves before using them to make the filling. For more ways to use up apricots, canned or fresh, check out some of our favorite apricot desserts.

How do you serve apricot cobbler?

A nonnegotiable when it comes to cobbler? Always serve it warm from the oven. Once baked, allow the cobbler to cool just slightly (about 10 to 15 minutes) before spooning it into bowls and serving it with vanilla ice cream.