u003cstrongu003eCan I make apricot cobbler ahead of time?u003c/strongu003e

You can prepare the fruit-filling and the dry ingredients for the topping separately a day ahead. Store the filling-covered in the fridge and the dry mix at room temp. Cut in the cold butter and add milk just before assembling and baking for the best topping texture. Baking it fresh yields the best results.

u003cstrongu003eHow do I prevent my cobbler from being soggy?u003c/strongu003e

Ensure you're using the right amount of cornstarch or flour. Don't use overripe fruit. Make sure the filling is actively bubbling before removing from the oven. Let it cool for at least 15-20 minutes before serving to allow juices to thicken.

u003cstrongu003eCan I use peaches or other stone fruit instead?u003c/strongu003e

Absolutely! This recipe works beautifully as a base for other u003cstrongu003estone fruit cobblersu003c/strongu003e. Peaches, nectarines, plums, or a mix would be delicious. Adjust sugar based on fruit sweetness.

Apricot Cobbler Recipe - Easy & Irresistible!

Name: Easy Fresh Apricot Cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 6-8 cups fresh apricots (pitted & sliced (approx 1/2-inch thick)); 1/2 cup granulated sugar (up to 3/4 cup, adjust to apricot sweetness); 3 tablespoons cornstarch (or 4 tbsp all-purpose flour for thickening); 1 tablespoon fresh lemon juice; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; pinch ground nutmeg (or cardamom, optional); 1 ½ cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter (cut into small cubes); 2/3 cup milk (whole milk or buttermilk recommended); 1-2 tablespoons coarse sugar (turbinado or sanding sugar, for sprinkling – optional)

Description

A simple and delicious homemade apricot cobbler featuring juicy, sweet-tart apricots under a tender, golden biscuit-style topping. Perfect easy summer dessert! Learn how to make it with fresh, canned, or frozen apricots.

Ingredients

For the Apricot Filling:

6-8 cups fresh apricots (pitted & sliced (approx 1/2-inch thick))
1/2 cup granulated sugar (up to 3/4 cup, adjust to apricot sweetness)
3 tablespoons cornstarch (or 4 tbsp all-purpose flour for thickening)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch ground nutmeg (or cardamom, optional)

For the Cobbler Topping:

1 ½ cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter (cut into small cubes)
2/3 cup milk (whole milk or buttermilk recommended)
1-2 tablespoons coarse sugar (turbinado or sanding sugar, for sprinkling – optional)

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Instructions

Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or similar 3-quart capacity).
Make Filling: In a large bowl, gently toss sliced apricots with sugar, cornstarch (or flour), lemon juice, vanilla, and spices until evenly coated. Pour the mixture into the prepared baking dish.
Make Topping Dry Mix: In a separate medium bowl, whisk together flour, sugar, baking powder, and salt.
Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, forks, or fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep butter cold.
Add Milk: Pour in the milk (or buttermilk). Stir just until the dry ingredients are moistened. Do NOT overmix; the dough should be thick and slightly shaggy.
Assemble Cobbler: Drop spoonfuls of the topping batter evenly over the apricot filling. Leave some gaps for steam to escape.
Add Sparkle (Optional): Sprinkle the top of the batter evenly with coarse sugar, if using.
Bake: Place the baking dish on a baking sheet (to catch drips). Bake in the preheated oven for 40-55 minutes. The filling should be bubbling vigorously around the edges, and the topping should be puffed, golden brown, and cooked through (a toothpick inserted into the center of a biscuit should come out clean).
Cool: Remove from oven and let the cobbler cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to thicken.

Notes

Apricot Options: See article for detailed tips on using canned (drain well, may need less sugar) or frozen (use from frozen, may need extra cornstarch & bake time) apricots. Fresh is recommended for best flavour.
Topping Texture: Avoid overmixing the topping batter for the most tender result.
Prevent Soggy Bottom: Ensure adequate thickener (cornstarch/flour), bake until bubbly, and cool sufficiently before serving.
Serving Suggestions: Delicious warm with vanilla ice cream or whipped cream.
Storage: Cool completely, then cover tightly and store in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American