Tuesday, June 21, 2016

Apricot Cobbler

**this recipe can DEFINITELY be made dairy free/vegan.  I have used coconut oil instead of butter and almond milk instead of cream and it still makes for a lovely cobbler!  :)

12-14 apricots (depends on the size)
3/4 c. sugar
3 T. flour
1/2 t. cinnamon
1/4 t. nutmeg
dash of clove

1 1/2 c. flour
2 t. baking powder
3 T. sugar (plus more for dusting)
1/2 t. salt
1/2 c. cold butter
3/4 c. cream or half and half

Peel and slice apricots, place in a 9x13 pan (or a similar size).  In a separate bowl or measuring cup, add all the dry filling ingredients and mix; sugar, flour, spices (which can vary, I like a lot of nutmeg, you could also do no spices and just add a little vanilla or almond extract).  Add the dry ingredient mix to the apricots in the pan, and lightly toss (just enough to cover all the apricots), and even out in the pan.
For the biscuit topping, mix flour, baking powder, sugar, and salt in a bowl.  Slice the butter into tablespoons, add to the dry ingredients and cut in (I use a pastry cutter), until all pieces are smaller than a pea.  Add the cream, or half and half (I use milk if I have to), and only mix until combined.  If it's too sticky, add a little flour, and fold dough (knead) a few times.  If you want perfect biscuit shapes, you can roll it out (about 1/2 inch thick) and use a cookie cutter (or something round) to make your biscuits.  I separated my dough into 10 even pieces, pat into circles and evenly placed in the pan over the apricots.  Use a pastry brush and lightly brush the dough with cream (or whatever you used).  Sprinkle with sugar.  Bake at 375 for 45-50 minutes.  Fruit filling should be bubbling all around, and the biscuits should be golden and cooked through.  Let cool for about an hour, serve with vanilla icecream!

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