Best Cardamom Scented Peach Apricot Cobblers Recipes

APRICOT COBBLER

Apricot Cobbler image

Call it old-fashioned, comforting or mouthwatering-all those descriptions fit this down-home apricot cobbler. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County.-Shirley Leister, West Chester, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water
3 cans (15-1/4 ounces each) apricot halves, drained
1 tablespoon butter
TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup whole milk

Steps:

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add apricots and butter; heat through. Pour into a greased shallow 2-qt. baking dish. , For topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400° until golden brown and a toothpick inserted into the topping comes out clean, 30-35 minutes.

Nutrition Facts : Calories 325 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 387mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH AND APRICOT COBBLER

Peach and Apricot Cobbler image

A similar version of this recipe was published by Great American Home Baking. This is the best tasting cobbler I have ever tasted and always gets high praise when I serve it.

Provided by CarrolJ

Categories Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup granulated sugar
2 tablespoons cornstarch
1 (29 ounce) can sliced peaches, drained but saving the juice
1 (10 1/2 ounce) can apricots, drained but saving the juice
1 tablespoon margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons margarine, softened
1 large egg

Steps:

Use steps 2 - 5 to make the fruit base:.
Mix the sugar, cornstarch, 1/2 cup of saved juice from the peaches and the apricots in a saucepan.
Cook over medium-low heat until the mixture boils and thickens-- stirring constantly.
Stir in the margarine, nutmeg, and cinnamin.
Add the two fruits and spoon the fruit base into a greased 1 1/2 quart baking dish.
Use steps 7 & 8 to make the topping:.
Mix the flour, sugar, baking powder, salt, butter and egg in a bowl.
Spoon this mixture over the top of the fruit base.
Bake 400 degrees about 30 minutes.
It should be golden brown.
Serve with cool whip, whipped cream or vanilla ice cream.