Apricot Cobbler

by Michael Kyle

We don’t “mind” apricots, but if we were an apple they would be like the stepson of your half sister's second cousin.  They are welcome to Thanksgiving dinner, but that is it.  If you don’t “mind” apricots enjoy the recipe.

Ingredients

  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup water
  • 3 cans (15-1/4 ounces each) apricot halves, drained
  • 1 tablespoon butter

 

  • TOPPING:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter

Instructions

  • In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. 
  • Stir in water until smooth.
  •  Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. 
  • Add apricots and butter; heat through. 
  • Pour into a greased shallow 2-qt. baking dish.
  • For topping, combine the 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° until golden brown and a toothpick inserted into the topping comes out clean, about 30-35 minutes.
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