Peach and Apricot Cobbler
Indulge in the quintessential flavors of summer with this Peach and Apricot Cobbler, a delightful dessert that celebrates the natural sweetness of fresh, sun-ripened stone fruits. Bursting with juicy peaches and tangy apricots, this cobbler is perfectly spiced with warm notes of cinnamon and nutmeg, creating a cozy yet refreshing treat. A buttery, golden biscuit topping—lightly sprinkled with turbinado sugar for an irresistible crunch—blankets the bubbling fruit filling, delivering the ultimate balance of textures. With a prep time of just 25 minutes, this easy cobbler is a go-to for gatherings or weeknight indulgence. Serve it warm with creamy vanilla ice cream or a dollop of whipped cream for the perfect finishing touch. The Peach and Apricot Cobbler is a must-try for fruit dessert lovers and an ideal way to savor the season!
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Recipe Information
Ingredients
- 4 medium Fresh peaches
- 6 medium Fresh apricots
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 15 grams Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 150 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 90 grams Unsalted butter
- 120 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 15 grams Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
Peel and slice the peaches into thin wedges. Halve and pit the apricots, then slice them into quarters.
In a large bowl, combine the sliced peaches and apricots with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss until the fruit is well-coated, then transfer the mixture into the prepared baking dish.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the milk and vanilla extract to the dry mixture and gently stir until just combined. The dough will be thick and sticky.
Drop spoonfuls of the dough evenly over the fruit mixture, leaving a bit of space between each dollop to allow steam to escape.
If desired, sprinkle turbinado sugar over the top of the dough for added texture and sweetness.
Place the baking dish on the middle oven rack and bake for about 40 minutes, or until the topping is golden brown and the fruit filling is bubbling.
Allow the cobbler to cool slightly before serving. It’s delicious on its own or paired with a scoop of vanilla ice cream or lightly whipped cream.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 40.5 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
