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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Whenever I'm baking with apricots, I recall picking them fresh from my aunt's tree more than 25 years ago. They were so juicy and sweet! This comforting cobbler has a crumb topping that is super. Ingredients:
1 can (29 ounces) sliced peaches |
1 can (15 ounces) apricot halves |
1/2 cup sugar |
2 tablespoons cornstarch |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 tablespoon butter |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
1 egg |
2 tablespoons butter, softened |
honey cream: |
1 cup heavy whipping cream |
2 tablespoons honey |
1/2 teaspoon ground cinnamon |
Directions:
1. Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside.
2. In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and reserved syrups until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in. square baking dish.
3. For topping, in a large bowl, combine the flour, sugar, baking powder and salt. Add egg and butter; mix well. Spoon over fruit. Bake at 350° for 40-45 minutes or until golden brown.
4. In a large bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler. Yield: 6-8 servings.
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