Apricot-Strawberry Cobbler

I love fruit cobblers, and apricots and strawberries make a particularly nice combination.

Yield 8 servings
Time 40 minutes
  • large pot
  • wooden spoon
  • casserole or glass baking dish
  • medium bowl
  • small bowl
  • whisk
  • 2 spoons
  • ½ c water
  • 2 T lemon juice
  • ½ c + 2 T sugar
  • 1 T cornstarch
  • 3 cups unpeeled apricots, chopped
  • 1 cup strawberries
  • 1 c flour
  • ½ t baking soda
  • 1 t baking powder
  • ½ t salt
  • 3 T melted butter
  • ½ c buttermilk or cream
Directions Combine water, lemon juice, cornstarch and ½ c sugar in pot over medium heat. Stir well to dissolve cornstarch, then add fruit.

Simmer for a minute, taste, and add more sugar or lemon if necessary.

Pour into baking dish or casserole.

Preheat oven to 400.

Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl.

Whisk the melted butter into the buttermilk, then add it to the dry ingredients.

Mix minimally but well, until you end up with a sticky mixture.

Drop spoonfuls of dough on top of the dish of fruit. (Because the dough is so sticky, the easiest way to do this is to take a spoonful and use the other spoon to scrape it out.) You’ll end up with a lumpy biscuit that does not quite cover the fruit.

Bake for 20-25 minutes, until the topping is golden brown. Serve warm, topped with whipped cream, crème fraîche, or vanilla ice cream.

Notes Also try Rhubarb cobbler, Sour cherry cobbler, and my variations on Berry cobbler.

Adapted from Anna Thomas’ The New Vegetarian Epicure.

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