Apricot Cobbler

Apricot Cobbler is an easy recipe that is made with slices of fresh apricots tossed in brown sugar and cinnamon then topped with an old-fashioned drop biscuit dough. It’s the perfect late spring, early summer dessert recipe to serve for family and friends and pairs especially well with a scoop of rich, creamy ice cream.

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Apricot season is short compared to most other fruits. You can usually find fresh apricots in grocery stores starting in May until about July. They seem to disappear much sooner near me and some stores may choose not to carry them since they are very soft and bruise easily during transit.

Fortunately, I was able to find beautiful apricots in mid-May this year. Whenever I see them, I buy them and I suggest you do the same should you be lucky enough to come across this delicious stone fruit.

I knew immediately that I wanted to make a cobbler recipe with fresh apricots. I use the same drop biscuit dough as in my Blueberry Cobbler recipe and the same spices in the filling as my Peach Cobbler. Apricot cobbler tastes similar to peach cobbler, but with a bit more tartness. My family loves it and I just know you will too!

Why This Recipe Works

Cobbler is one of the easiest dessert recipes out there; you only need to create two mixtures – a fruit filling and a dough topping. You don’t even need an electric mixer to make cobbler. A large bowl and a spoon will do!

The homemade apricot filling will be either sweet or somewhat tart depending on the ripeness of your apricots. I like to use a mostly firm, slightly soft apricot for a nice blend of sweet and tart, kind of like how granny smith apples give some apple pies a bit more tartness. The old fashioned drop biscuit topping provides a tender crumb which soaks up all of the flavorful apricot juice.

Apricot Cobbler is the perfect spring or summer dessert, especially during the short window when fresh apricots are in season, although it can be made with canned apricots during other times of the year. Serve fresh cobbler, warm out of the oven, with ice cream or fresh whipped cream during barbecues and cookouts with family and friends.

How To Make Apricot Cobbler

Ingredients

• Apricots: try to find apricots that are only slightly softened. Very firm apricots will be more tart and softer apricots will be sweeter. Canned apricots can be used when fresh apricots are not available.
• Brown Sugar: you may have to adjust the amount depending on the tartness/sweetness of your apricots.
• Pantry Staples: all purpose flour, baking powder, cornstarch, sugar, cinnamon, salt, milk, butter and an egg.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat your oven to 350°F.

Cut the apricots into 1/2-inch thick slices.

Create!

Combine apricots, brown sugar, cinnamon and cornstarch. Toss gently to combine. Set aside while you prepare the dough. The apricots and sugar will become juicier as they sit.

Chef’s Tip: if your apricots are not ripe, you may want to add more brown sugar. Do a taste-test here and add extra sugar as desired.

Mix together the flour, baking powder, sugar and salt in a large bowl. Cut the pieces of butter in with a pastry blender, fork, or your fingers. Work the butter until pea-size pieces remain.

Whisk together the egg and milk. Pour into the flour mixture and stir until just combined.

Pour the apricots and any accumulated juices out into a medium size baking dish. I use a 9-inch square baking dish. Top with dollops of the dough and sprinkle with extra sugar, if desired.

Cover loosely with foil and bake 20 minutes.

Uncover and bake an additional 20-25 minutes, or until the top of the dough is lightly browned.

Present!

Serve as is, with whipped cream and/or vanilla ice cream.

Tips and Techniques

• Fresh apricots work best, but you can use an equal amount of canned apricots, if needed.
• Depending on the ripeness of your apricots, you may want to add more brown sugar to the filling. 
• Store leftovers tightly covered in the refrigerator. Consume within 4-5 days for best results.

FAQ’s

Can You Use Canned Apricots To Make Apricot Cobbler?

Canned apricots can be used to make cobbler, though the filling may be a tad thinner. It is not recommended to use dried apricots in this cobbler recipe and it has not been tested. Results may vary greatly.

Do You Peel Apricots For Apricot Cobbler?

Peeling apricots before baking them is completely optional. Apricot skin will soften considerably when baked. If you prefer to peel them, you will need to blanch them in boiling water for about 20 seconds, then transfer them to ice cold water before removing the skin.

Can You Freeze Cobbler?

Cobblers can usually be frozen, however the dough may turn a bit mushy when thawed and reheated. You can also freeze the filling separate and prepare the dough when you are ready to bake the cobbler to ensure a nice fluffy topping.

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