It is apricot season around here, which means that my Gran’s apricot tree is brimming with fruit, ripe for the picking. Eliza and I are ever looking for fun (and free) things to do so we headed over last week to gather some in our basket and hopefully turn them into something wonderful to eat. After the plentiful pick with 3 very short people trying to gather the fruit, there are still gobs of apricots left on the tree. I just may have to go back with a taller ladder for more, especially after making this cobbler. I wasn’t sure what I was going to make with the apricots. I remembered my mom making jam when I was young so I thought maybe I would do that but as we were leaving, my Gran handed me her cobbler recipe and said I had to try it. She insisted it was very easy and always yummy. We finally got around to putting it together last night and I will say that it didn’t disappoint. I was a bit wary of the steps and the simplicity, having never make a cobbler before but man was it good. It was gooey and sticky and warm, really messy, and everything that a cobbler should be. I may have even doubled the recipe and had some for breakfast this morning… Enjoy! We did! MEB
Apricot or Peach Cobbler
- 2 cups sliced apricots
- 2 cups sugar
- 3/4 cups flour
- pinch of salt
- 2 teaspoons baking powder
- 3/4 cups milk
- 1/2 cup butter
Mix apricots with 1 cup of the sugar and let stand. Sift the flour, salt, and baking powder. Mix in the remaining 1 cup of sugar. Stir in milk. Melt butt in a deep baking dish. Pour batter over the butter; do not stir. Pour fruit and sugar mixture over batter; do not stir. Bake 1 hour at 350 degrees. Serve hot or cold (like me for breakfast :)).
- My Gran warned me that I could definitely cut back on the sugar but I didn’t listen. I figured I would try it like the recipe the first time. She was right. I definitely could have gone for even half the sugar. It is rich, which isn’t a bad thing, but it definitely didn’t stop me from eating too much.
- Also, it says that if you double the recipe to put it in a 9×13 pan, which I did and luckily I put a large cookie sheet under the pan in the oven because there was definite spillage. Next time I will go bigger or deeper with the pan to try to prevent that messy cleanup.