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Strawberry-Apricot Cobbler


You guys, it's my favorite time of the year! Strawberry season! My local farmers markets have been overflowing with sweet summer strawberries. And they gave me the push I needed to get out of my writers block and back to whipping up delicious recipes for you all.
I should actually thank my sweet husband for coming up with the cobbler idea. I had thought of making a pie; perhaps even ice cream. But then he mentioned cobbler and I thought, that's an excellent idea! Initially, I wanted to do an apricot cobbler. Because, I LOVE apricots. Almost as much as I love strawberries.
Then I thought, why not combine the two? Sweet strawberries and slightly tart apricots would make the perfect combination.
And they did. The buttermilk biscuit topping was exceptionally good and there was just the right ratio of it to the fruit.
To be honest,  I am usually not a fan of fruit desserts (chocolate lover over here, all day every day), but summer definitely brings out a different side of me. I think I'm going to bring out the peaches next!

Strawberry-Apricot Cobbler

Yield: 11x7 dish
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Ingredients:

1 pound apricots, peeled and quartered
1 pound strawberries, sliced
Zest of 1 lemon
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons cornstarch

For the biscuit topping:
1 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

Turbinado sugar, for sprinkling on top

Directions:

Preheat oven to 400 degrees F.

To a medium-sized bowl, add fruit, lemon zest, vanilla extract, sugar, and cornstarch. Mix together to combine. Add to baking dish and bake in preheated oven for 25 minutes, or until fruit is bubbling.

In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a glass measuring cup, whisk together buttermilk, melted butter, and vanilla extract. Pour this mixture over the dry ingredients and fold together with a spatula to combine.

Remove the dish from the oven at the 25 minute mark, and scoop mounds of biscuit dough on top of the fruit. Sprinkle turbinado sugar on top. Return to the oven and bake for an additional 20 minutes, or until golden brown.

Serve warm with ice cream, or freshly whipped cream.

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