Warm Apricot Cobbler
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Fresh apricots have such a short season that it's all the more reason for them to shine in this cobbler.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 372 |
| pro | 6 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 64 g |
| fibre | 3 g |
| chol | 33 mg |
| sodium | 494 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 16% |
| vit A | 26% |
| vit C | 13% |
| folate | 21% |
Suggested Recipes
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6 cups (1.5 L) sliced pitted apricots
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) grated lemon rind
4 tsp (20 mL) lemon juice
1/2 tsp (2 mL) ground cardamom or nutmeg
Biscuit Topping:
1-1/2 cups (375 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/3 cup (75 mL) cold butter
1/2 cup (125 mL) buttermilk
Glaze:
1 tbsp (15 mL) milk
1 tbsp (15 mL) granulated sugar
Preparation:
In large bowl, toss together apricots, sugar, flour, lemon rind and juice and cardamom to coat. Scrape into 8-cup (2 L) shallow casserole dish or 8-inch (2 L) square glass baking dish. Set aside.
Biscuit Topping: In large bowl, whisk together flour, sugar, baking powder, baking soda and salt ; with pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add buttermilk all at once, stirring with fork to make soft slightly sticky dough; gather into ball.
On lightly floured surface, knead dough about 10 times or until smooth. Pat out into circle about 1/2 inch (1 cm) thick. Using 3-inch (8 cm) round fluted cookie cutter, cut out rounds, rerolling and cutting scraps. Arrange over fruit.
Glaze: Brush rounds lightly with milk; sprinkle with sugar. Bake in 375°F (190°C) oven until centre biscuit is no longer doughy underneath, about 40 minutes. Serve warm.
Biscuit Topping: In large bowl, whisk together flour, sugar, baking powder, baking soda and salt ; with pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add buttermilk all at once, stirring with fork to make soft slightly sticky dough; gather into ball.
On lightly floured surface, knead dough about 10 times or until smooth. Pat out into circle about 1/2 inch (1 cm) thick. Using 3-inch (8 cm) round fluted cookie cutter, cut out rounds, rerolling and cutting scraps. Arrange over fruit.
Glaze: Brush rounds lightly with milk; sprinkle with sugar. Bake in 375°F (190°C) oven until centre biscuit is no longer doughy underneath, about 40 minutes. Serve warm.
Tags:
Desserts; Fruits; Sugar/Sweets; Grains; Cheese/Other Dairy; Bake;
Source
Canadian Living Magazine: August 2007
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