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Apricot Berry Cobbler
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Simple and delicious Apricot and Berry Cobbler with buttermilk biscuit topping, ideal for a refreshing summer treat!
Ingredients:
  • Cobbler Filling:
  • 5 cups pitted, quartered apricots ( Blenheims if you can get a hold of some)
  • 3 cups blackberries (or boysenberries or blueberries)
  • 1 cup white granulated sugar
  • 2 tablespoons flour (for thickening)
  • Cobbler Topping:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon white granulated sugar
  • 1/2 cup (1 stick or 4 ounces) butter softened plus 1/4 cup melted butter
  • 1 cup buttermilk
  • 1/2 teaspoon almond extract
  • 2 tablespoons brown sugar
Instructions:
  • Combine apricots, berries, white sugar, and flour in a medium bowl, then transfer the mixture into the baking dish (1 9x13x2 baking dish or 2 smaller ones).
  • In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, and 1 tablespoon of white sugar. Add small cubes of butter to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse cornmeal. Heating the apricot berry mixture briefly will help the biscuit topping rise.
  • Combine almond extract with buttermilk. Create a well in the flour mixture and pour in the buttermilk mixture. Gently mix until dough forms, being careful not to overwork it.
  • Shape the dough into rustic "cobblestone" pieces and place on top of the apricot berry mixture, or simply crumble the dough over the top. Sprinkle brown sugar evenly over the dough and drizzle melted butter over the fruit, focusing more on the fruit than the biscuits.
  • Preheat oven to 425°F and allow the cobbler to rest and puff up for 10-20 minutes before placing it in the oven.
  • Bake at 425°F for 10-15 minutes until the top starts to brown, then lower the heat to 350°F. Continue baking for 30-40 minutes until the fruit center thickens and bubbles. If the topping browns too quickly, cover with foil and decrease the heat to 325°F.

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