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Apricot Cobbler

By: Shirley Leister

"Call it old-fashioned, comforting or mouth-watering - all those descriptions fit this down-home dessert. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County. -Shirley Leister, West Chester, Pennsylvania"

Rate/Review | Read Reviews (24)

581 Saves

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water
3 (15 ounce) cans apricot halves, drained
1 tablespoon butter or margarine
TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter or margarine
1/2 cup milk

Directions

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2-qt. baking dish.
For topping, combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30-35 minutes or until golden brown and a toothpick inserted into the topping comes out clean.