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Apricot Cherry Cobbler recipe

Fresh apricots and cherries baked to tenderperfection beneath a hearty orange-scented cornmeal enrichedcrust.

Recipe: Apricot Cherry Cobbler

8 fresh apricots (1 pound), sliced
1/3 cup granulated sugar
2 cups pitted fresh cherries (1/2 pound)
1 tablespoon all-purpose flour
1 cup all-purpose flour
1/2 cup yellow cornmeal1/4 teaspoon salt
1 1/2 tablespoons plus 1 teaspoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon grated orange peel
5 tablespoons chilled unsalted butter
3/4 cup low fat milk

  • Heat oven to 375°F (190°C).
  • Combine apricots and 1/3 cup sugar; setaside.
  • Combine cherries and 1 tablespoon flour;set aside.
  • Combine dry ingredients; reserve 1 teaspoonsugar. Stir in orange peel. Cut in butter until mixture resemblescoarse meal. Add milk; stir just to moisten dry ingredients.
  • Combine fruit in buttered 1 1/2 quartbaking dish; spoon batter over top. Sprinkle with remaining sugar.
  • Bake 25 to 30 minutes or until goldenbrown.
  • Cool slightly and serve.

    Makes 8 servings.

    Nutrition information per serving: 255calories, 4 g protein, 42 g carbohydrates, 205 mg sodium, 9 gfat, 21 mg cholesterol, 3 g dietary fiber, 1190 IU vitamin A,309 mg potassium.

    Recipe provided courtesy of CaliforniaFresh Apricot Council.

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  • Comments



    Preheat oven to 375°. Combine apricots, cherries, cornstarch, 2 Tbsp. brown sugar, and a pinch of salt in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Toss to combine and transfer to a shallow 1??-qt. baking dish.


    Apricot, Cherry, and Graham Cracker Crumble zergnet.

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