Best Cherry Apricot Cobbler Recipes

Cherry and Apricot Cobbler image

Yield Makes 12 servings

Number Of Ingredients 16

Filling
2 pounds fresh Bing cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained
2 pounds apricots, halved, pitted
1 cup sugar
3 tablespoons cornstarch
1 teaspoon almond extract
Topping
2 1/2 cups all purpose flour
1/2 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup chilled buttermilk
3/4 cup chilled whipping cream
Whipped cream or vanilla ice cream

Steps:

For filling:
Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.
Meanwhile, prepare topping:
Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.
Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.

Cherry-Apricot Cobbler image

Provided by Susan Reid

Yield Makes 8 servings

Number Of Ingredients 18

Filling:
Butter
3 14.5-ounce cans pitted tart cherries in water, drained
1 1/2 cups diced dried apricots
3/4 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon ground allspice topping
1/2 cup whole wheat pastry flour
1/2 cup sugar
1/3 cup unbleached all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup whole milk
2 tablespoons bourbon
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Ice cream or whipped cream

Steps:

For filling:
Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Combine next 5 ingredients in large bowl; toss well. Spread evenly in prepared dish.
For topping:
Whisk first 5 ingredients in large bowl. Stir in next 5 ingredients. Spoon topping over filling. Bake cobbler until topping is golden brown and juices from filling are bubbling thickly at edges, about 50 minutes. Serve cobbler warm with ice cream or whipped cream.

Sweet Cherry and Apricot Cobbler image

Provided by Food Network

Categories dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

3 cups self-rising cake flour
1 1/2 sticks unsalted butter, plus 3 tablespoons butter
1 1/4 cups buttermilk
3 pounds fresh apricots, rinsed, halved, pitted and sliced
1 1/2 pounds fresh sweet cherries, rinsed and pitted
3/4 cup sugar
1/2 teaspoon almond extract
Buttermilk and sugar, for finishing

Steps:

For the Buttermilk Biscuit Crust, place flour in a bowl and rub in 1 1/2 sticks of butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap, and allow to rest while preparing filling.
For the filling, combine the apricots and cherries in a bowl and toss with sugar. Pour into a buttered 2 1/2 to 3-quart gratin dish or other shallow baking dish. Dot with 3 tablespoons of butter and sprinkle evenly with the almond extract.
Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
Bake the cobbler at 450 degrees about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.