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Apricot Cobbler

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Serves 6 | Prep Time 30 | Cook Time 45

Why I Love This Recipe

Apricots was a treat for us. We had peach trees a plenty. But when we sold at Farmers Market in Nashville, Grand daddy CLOUSE would get a peck of apricots. And what was not eat at the market and made it home was used in this recipe by Granny CLOUSE

Ingredients You'll Need

½ cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all purpose flour
1 Tablespoon baking powder
¾ cup milk
4 cups sliced fresh apricots, peeled or skins left on
½ cup firmly packed brown sugar
½ teaspoon cinnamon
½ teaspoon almond flavoring


Preheat oven to 350°F.

Wash, peel and slice the apricots. You can slice them thin or thick as you prefer.

Melt the stick of butter in a medium sauté pan over medium-high heat until it bubbles and turns

golden-brown. Be careful: it will burn quickly and easily! Pour the butter into an 8" square sprayed baking dish.

In a medium bowl, stir together the sugar, flour, baking powder, cinnamon, almond flavoring and milk. Pour the batter on top of the melted butter. Do not stir.

Add the apricots, without mixing, arrange the apricots evenly on top of the batter. Evenly sprinkle the brown sugar over the cobbler.

Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. The batter will migrate from the bottom of the pan to cover the apricots slices partially.

Serve warm or at room temperature; preferably with homemade apricot ice cream!

Substitutions: In most recipes, frozen or canned apricots can be substituted for fresh apricots. The frozen and canned apricots have already been sweetened; therefore, the amount of sugar called for in a recipe will have to be adjusted. Also, the apricots should usually be drained before using.

Questions, Comments & Reviews

This recipe sounds wonderful. Peach pie is my favorite pie but I LOVE apricots. I"d have to double or triple this as my DH loves any kind of pie.
Glad I looked at the response to my question or I would have never found this. Thanks so much for the tip on the coconut.

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