Best Peach Apricot Cobbler Recipes

Apricot Peach Cobbler image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 18

1 can (29 ounces) sliced peaches
1 can (15 ounces) apricot halves
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter, softened
HONEY CREAM:
1 cup heavy whipping cream
2 tablespoons honey
1/2 teaspoon ground cinnamon

Steps:

Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside. , In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and reserved syrups until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in. square baking dish. , For topping, in a large bowl, combine the flour, sugar, baking powder and salt. Add egg and butter; mix well. Spoon over fruit. Bake at 350° for 40-45 minutes or until golden brown. , In a large bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler.

Nutrition Facts :

Peach and Apricot Cobbler image

Provided by CarrolJ

Categories Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

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.

PEACH APRICOT COBBLER image

Yield 8 servings

Number Of Ingredients 18

1/2 c granulated sugar
2 tbsp cornstarch
1 can (1 lb 13 oz) sliced peaches, drained, juice reserved
1 can (10.5 oz) apricot halves, drained, juice reserved
1 tbsp butter
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Topping:
1/2 c all purpose flour
1/2 c granulated sugar
3/4 tsp baking powder
1/4 tsp salt
2 tbsp butter, softened
1 large egg
Garnish:
1 c heavy cream
2 tbsp honey, at room temp.
1/2 tsp ground cinnamon

Steps:

1. Preheat oven to 400 F. 2. In a medium saucepan, mix together sugar and cornstarch. Stir in 1/2 c. each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2 minutes. Remove from heat. 3. Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Spoon fruit mixture into 1.5 quart casserole. 4. To prepare topping, mix together flour, sugar, baking powder, salt, butter, and egg. Spoon topping over fruit mixture. 5. Bake cobbler until topping is lightly golden, 30 minutes. Transfer casserole to a wire rack to cool slightly. 6. To prepare garnish, beat together cream, honey, and cinnamon at medium speed until soft peaks form. 7. Serve cobbler warm, topped with spiced whipped cream