Apricot Cobbler with Almond Topping Recipe
This Apricot Cobbler is a delightful dessert featuring juicy, fresh apricots baked under a buttery, golden biscuit topping sprinkled with toasted sliced almonds. Sweetened lightly with sugar and flavored with a hint of vanilla and orange juice, it makes a perfect treat for any season. Serve warm with vanilla ice cream or whipped cream for an irresistible finish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Fruit Mixture
- 9 apricots, unpeeled, washed and sliced (about 5 cups)
- ¼ cup freshly squeezed orange juice
- 2 tablespoons granulated sugar
Batter
- 2/3 cup all-purpose flour
- ¼ teaspoon baking powder
- 1 pinch kosher salt
- 8 tablespoons butter, softened, plus extra for greasing casserole dish
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ teaspoon pure vanilla extract
Topping
- ½ cup blanched, sliced almonds
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly butter an 8 x 11-inch glass casserole dish to prevent sticking and set it aside for assembling the cobbler.
- Mix Fruit: In a medium bowl, combine the sliced apricots with 2 tablespoons of granulated sugar and the freshly squeezed orange juice. Stir gently to coat the fruit well, then set aside to allow flavors to meld.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This mixture will form the base of the cobbler topping.
- Cream Butter and Sugar: In another medium bowl, use a mixer or whisk to cream the softened butter with ½ cup of granulated sugar until the mixture is light and fluffy. This aeration is key to a tender cobbler crust.
- Add Egg and Vanilla: Beat the room temperature egg and vanilla extract into the creamed butter and sugar mixture, mixing well to combine and create a smooth batter.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet batter in three additions, mixing just until all ingredients are combined to avoid overworking the dough that could make it tough.
- Assemble Cobbler: Pour the apricot mixture into the prepared casserole dish. Drop the batter over the fruit in rounded tablespoons, attempting to cover as much of the fruit as possible but allowing some to peek through for a rustic charm.
- Top with Almonds: Sprinkle the sliced almonds evenly over the batter. Use your finger to gently press almonds down, ensuring they adhere to the topping during baking.
- Bake: Place the casserole dish in the preheated oven and bake for 35 to 40 minutes, or until the topping is a beautiful golden brown and the fruit filling is bubbling around the edges.
- Rest and Serve: Allow the cobbler to rest for 15 to 30 minutes after baking to set the filling. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
Notes
- Using unpeeled apricots adds texture and nutrients but peeling is optional if you prefer a smoother filling.
- Ensure the egg is at room temperature to prevent the batter from curdling and to help achieve a uniform texture.
- Do not overmix the batter after adding the flour to keep the topping tender and flaky.
- Slicing almonds can be toasted lightly before sprinkling for added crunch and flavor, though it is optional.
- Resting the cobbler after baking helps the fruit juices thicken and makes serving easier.
- This recipe can be adapted for other stone fruits like peaches or plums following the same method.
