Apricot-Blackberry Cobbler Recipe
This Apricot-Blackberry Cobbler recipe from Love With Recipes combines the natural sweetness of apricots and blackberries with a buttery, flaky biscuit topping. Perfect for a family dessert or to impress guests, this cobbler is delicious served warm with a scoop of vanilla ice cream or frozen yogurt. Whether you’re serving it at a special gathering or just want a comforting treat, this cobbler hits the spot every time.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
For the Fruit Filling:
| Ingredient | Quantity |
|---|---|
| Apricots (fresh or canned) | 2 1/4 to 2 1/2 cups |
| Blackberries | 10-12 oz (fresh or frozen) |
| Sugar | 1 cup |
| Quick-cooking tapioca | 1/4 cup |
| Unsalted butter (cut into small pieces) | 2 tablespoons |
For the Biscuit Topping:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Sugar | 2 tablespoons |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Unsalted butter (cut into small pieces) | 6 tablespoons |
| Heavy cream (or half-and-half) | 1/2 cup |
For Serving:
| Ingredient | Quantity |
|---|---|
| Vanilla ice cream or frozen yogurt | As desired (for topping) |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 464.5 kcal |
| Fat | 18.6 g |
| Saturated Fat | 11.2 g |
| Cholesterol | 53.5 mg |
| Sodium | 289.4 mg |
| Carbohydrates | 72.9 g |
| Fiber | 5.1 g |
| Sugar | 47.6 g |
| Protein | 5.2 g |
Instructions
For the Fruit Filling:
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Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease an 8x8x2-inch glass baking dish with butter to prevent the cobbler from sticking.
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Prepare the Fruit: In a large bowl, combine the apricots, blackberries, sugar, and quick-cooking tapioca. Gently toss the ingredients together to evenly coat the fruit with the sugar and tapioca, which will help thicken the juices as the cobbler bakes.
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Let the Fruit Sit: Allow the fruit mixture to stand for about 15 minutes at room temperature, tossing the fruit occasionally. This resting period helps draw out the natural juices from the fruit and lets the tapioca absorb moisture.
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Transfer to Baking Dish: Once the fruit has had time to sit, pour it into the prepared baking dish, spreading it out evenly. Dot the top of the fruit mixture with the 2 tablespoons of butter, placing small pieces of butter all over the fruit.
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Bake: Place the dish in the preheated oven and bake for about 50 minutes, or until the fruit is tender and the juices are bubbling thickly. The butter should melt into the filling, creating a beautiful glaze around the fruit.
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Cool: Once done, remove the cobbler from the oven and let it cool completely in the dish. If you’re preparing this ahead of time, it can be made up to 4 hours in advance. Just allow it to sit at room temperature until ready to serve.
For the Biscuit Topping:
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Preheat Oven for Topping: Set your oven to 400°F (200°C) to prepare for the biscuit topping.
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Mix Dry Ingredients: In a medium bowl, combine the flour, sugar, baking powder, and salt. Use a whisk to mix the dry ingredients together thoroughly, ensuring there are no lumps.
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Add Butter: Add the cold butter to the flour mixture, and using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs or meal. The butter should be well incorporated but still visible in small pea-sized pieces.
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Add Cream: Gradually pour in the 1/2 cup of cream while mixing with a fork. Continue mixing until moist clumps form, and the dough begins to come together. Avoid overworking the dough to keep the biscuits light and flaky.
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Form the Dough: Gently knead the dough in the bowl until it holds together. On a lightly floured surface, roll the dough into a 9×6-inch rectangle. Cut the dough into strips, about 3/4 inch wide.
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Create a Lattice: Arrange four strips of dough in one direction on top of the fruit mixture. Then, arrange the remaining four strips in the opposite direction to form a lattice pattern. Press the ends of the pastry strips firmly into the fruit to seal them.
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Brush with Cream: Lightly brush the lattice crust with 1 tablespoon of cream to give it a nice golden color as it bakes.
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Bake the Cobbler: Return the cobbler to the oven and bake for 25-30 minutes, or until the biscuit lattice is golden brown and the fruit filling is hot and bubbly.
To Serve:
- Once baked, remove the cobbler from the oven and allow it to cool for a few minutes. Spoon the warm cobbler into deep bowls and top with a scoop of vanilla ice cream or frozen yogurt for an indulgent treat.
Tips for Success:
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Fruit Variations: You can easily swap the apricots and blackberries for other seasonal fruits such as peaches, plums, or raspberries. Experiment with different combinations based on what’s available.
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Tapioca Substitute: If you don’t have quick-cooking tapioca, you can use cornstarch as a thickener instead. Just be sure to adjust the quantity (about 2 tablespoons of cornstarch for every 1/4 cup of tapioca).
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Biscuit Topping Variations: If you prefer a sweeter topping, you can sprinkle a bit of sugar on top of the biscuit lattice before baking to create a crispy, sugary finish.
This Apricot-Blackberry Cobbler is the perfect dessert to share with friends and family. The combination of tangy fruit, flaky biscuit topping, and creamy ice cream or frozen yogurt makes for a delightful, comforting treat.
