APRICOT-BLACKBERRY COBBLER

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Apricot-Blackberry Cobbler image

Provided by Florence Fabricant

Categories     brunch, weekday, dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

1/2 tablespoon soft unsalted butter
2 pounds ripe apricots, pitted and halved
1 pint fresh blackberries
1 tablespoon fresh lemon juice
1 cup light brown sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
1 cup self-rising flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter
3 1/2 tablespoons low-fat milk
Whipped cream or ice cream

Steps:

  • Preheat oven to 350 degrees. Grease an eight-inch square or nine-inch round baking dish with the soft butter.
  • Mix the apricots, blackberries and lemon juice together. Toss with the sugar, cornstarch and half the ginger and spread in the baking dish.
  • Mix flour, remaining ginger and salt. Cut in butter until mixture resembles coarse meal. Lightly stir in milk to form a tender dough. Roll out dough to the thickness of three-eights of an inch on a floured board and cut in strips one-inch wide. Criss-cross strips over the fruit.
  • Bake 40 minutes, until crust has browned and filling bubbles. Allow to cool to lukewarm, then serve with whipped cream or ice cream.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 360 milligrams, Sugar 40 grams, TransFat 0 grams

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