Go Back
A slice of apricot cobbler recipe on a decorative plate with a fork, garnished with powdered sugar and a fresh apricot slice.

Easy Fresh Apricot Cobbler

Bitty
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • Measuring Cups: For both dry ingredients (flour, sugar) and liquid ingredients (milk).
  • Measuring Spoons: For smaller quantities (baking powder, salt, vanilla, spices, cornstarch, lemon juice).
  • Large Mixing Bowl: For preparing the apricot filling.
  • Medium Mixing Bowl: For mixing the topping ingredients.
  • Cutting Board: For slicing the fresh apricots.
  • Sharp Knife: For pitting and slicing the apricots.
  • Whisk: For combining the dry ingredients for the topping.
  • Pastry Blender (or two forks, or your fingertips): For cutting the cold butter into the flour mixture.
  • Spatula or Large Spoon: For mixing the topping batter and gently tossing the fruit filling.
  • Spoon or Cookie Scoop: For dropping the topping batter onto the fruit filling.
  • 9x13 inch Baking Dish: (Or a similar 3-quart capacity oven-safe casserole dish or cast-iron skillet).
  • Baking Sheet: To place under the baking dish in the oven to catch any potential spills.
  • Wire Rack: For cooling the cobbler after baking.
  • Oven Mitts: For safely handling the hot baking dish.
  • (Optional) Lemon Juicer: If using fresh lemons.
  • (Optional) Apricot Pitter: While a knife works fine.
  • (Optional) Toothpick: For testing if the topping is cooked through.

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

Instructions
 

  • Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease a 9x13 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.
    Close-up of sliced apricots on a wooden cutting board, part of an apricot cobbler recipe preparation.
  • 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).
    Three individual servings of apricot cobbler recipe topped with scoops of vanilla ice cream and fresh mint leaves on a white surface.
  • 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.
    A square baking dish filled with baked apricot cobbler recipe, dusted with powdered sugar.

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.
Keyword apricot cobbler, easy apricot cobbler, fresh apricot cobbler