Apricot Cobbler
We seemed to always have apricot trees in our yards for some reason. After a few weeks when we had our fill cobblers and ice cream, what the birds didn’t get fell to the ground. We then spent the next month or so stepping in rotten apricots or mowing right over them. If you’ve ever had a fruit tree, vine or bush in your yard you know the pleasure of picking and eating perfectly ripe friut from the tree and eating it on the spot. My mom made two things I really liked, meatloaf and apricot cobbler. Even though she used Bisquick, Apricot cobbler and vanilla ice cream are one of my favorites. Here is the recipe I used, adapeted from Cooks Illustrated. The idea is basically heat the apricot filling up then put the biscuit topping on.
Ingredients
| Filling | |
| 2 1/2 | pounds apricots , ripe but firm (6 to 7 medium) |
| 1/4 | cup granulated sugar (1 3/4 ounces) |
| 1 | teaspoon cornstarch |
| 1 | tablespoon lemon juice from 1 lemon |
| pinch table salt | |
| Biscuit Topping | |
| 1 | cup unbleached all-purpose flour (5 ounces) |
| 3 | tablespoons granulated sugar |
| 3/4 | teaspoon baking powder |
| 1/4 | teaspoon baking soda |
| 1/4 | teaspoon table salt |
| 5 | tablespoons unsalted butter (cold), cut into 1/4-inch cubes |
| 1/3 | cup plain whole-milk yogurt |
| 1 | teaspoon granulated sugar |
Instructions
- 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.2. For the filling: Cut each apricot in half. Put the apricots, sugar and salt in a sauce pan with a little water and bring to boil.
- 3. For the topping: While apricots are stewing, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don’t overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
- 4. To assemble and bake: pour the apricots into a baking dish and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.