Warm Apricot Cobbler Warm Apricot Cobbler

Warm Apricot Cobbler 150 Image by: Warm Apricot Cobbler 150 Author: Canadian Living

Fresh apricots have such a short season that it's all the more reason for them to shine in this cobbler.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2007


Biscuit Topping:


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.

Nutritional facts Per serving: about

  • Sodium 494 mg
  • Protein 6 g
  • Calories 372.0
  • Total fat 11 g
  • Cholesterol 33 mg
  • Saturated fat 7 g
  • Total carbohydrate 64 g


  • Iron 16.0
  • Folate 21.0
  • Calcium 11.0
  • Vitamin A 26.0
  • Vitamin C 13.0
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Warm Apricot Cobbler