Apricot Cobbler
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Desserts Fruits
Apricots transform wonderfully in the oven, their aroma intensifies and they become slightly tart. Lemon zest intensifies these transformations. The crust is thin and crunchy only on top, underneath it forms something similar to a pudding and in some places like a sponge cake.
The recipe is adapted for apricots, after Renee Erickson's Peach Cobbler.
Ingredients
1.2 kg apricots (not too soft)
50g sugar
zest from 1 small organic lemon
Dough (crust)
120g butter at room temperature
100g sugar
1 packet vanilla sugar
200g all-purpose flour
1 teaspoon baking powder
180ml milk
50g sugar
50ml hot water
Servings: 6
How to prepare apricot cobbler
- Split the apricots in half and remove the pits. Arrange them cut-side up in a heat-resistant baking dish (22 x 33 cm) next to each other; they should be slightly crowded but in a single layer. Sprinkle with the sugar mixed with the grated lemon zest.
- In a bowl, beat the butter with sugar using a mixer for 1 minute. Add the flour and baking powder and mix on low speed (or even stir with the whisk manually) until absorbed into the butter and it looks like breadcrumbs. Gradually add the milk and when smooth, beat again with the mixer for 1 minute.
- Spread this somewhat creamy dough over the apricots in a thin and even layer.
- Sprinkle the remaining sugar over the crust and then pour the hot water all over (this helps melt the sugar).
- Immediately put the dish in the oven at 180C for 1 hour.
- The apricots will bake during this time, the crust will brown and become crunchy only on top, while underneath, the dough mixed with the apricot juice will form something similar to a pudding.
- It's best served immediately, while warm. Don't slice it; scoop it out with a spoon from the dish directly into the serving bowl.
Apricot Cobbler
