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Fresh Apricot Cobbler a La Mode

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Active Time:  20 Minutes
Total Time:  1 Hour
  Serves 12
At its heart, no matter how much we're inspired to show off, potlucks are casual affairs that ought to recall long ago good times. Nothing quite does that like a warm fruit dessert, topped with a scoop of vanilla ice cream. Make this golden, biscuit-topped apricot cobbler when the summery fruit is at its best and you'll earn raves.
For the Fruit:
4 pounds ripe apricots, pitted, thickly sliced
1 cup sugar
1/4 cup instant tapioca
2 tablespoons fresh lemon juice
1/2 teaspoon almond extract
For the Biscuit Topping:
1 1/2 cups unbleached all-purpose flour
1/2 cup yellow cornmeal
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup chilled solid vegetable oil shortening, cut into small pieces
3/4 cup chilled buttermilk
1 large egg, beaten to blend
About 2 1/2 pints vanilla ice cream
Fresh Apricot Cobbler a La Mode Recipe at
Position a rack in the upper third of the oven and preheat to 400 degrees F.

Toss all ingredients in large bowl. Spoon into a 13-by-9-inch baking-and-serving dish. Bake 15 minutes.

Meanwhile, stir flour, cornmeal, 1/4 cup sugar, baking powder and salt in medium bowl to blend. Using pastry cutter, blend butter and shortening into flour mixture until pea-size pieces form. Add buttermilk and egg; mix until just combined (dough will be soft).

Working quickly, divide dough into 12 dollops evenly atop apricots. Sprinkle remaining 1 tablespoon sugar evenly over dollops. Return cobbler to oven and bake until juices thicken and bubble, and biscuit topping is golden brown, about 25 minutes longer.

TO TRANSPORT: If cobbler is still hot, cover it with foil and transport it on a baking sheet. Or, if it has cooled, cover with plastic wrap. Pack the ice cream with dry ice if necessary.

TO WARM AND SERVE: If desired, rewarm cobbler in 350 degree F. oven about 20 minutes. (Though it's perfectly delicious at room temperature.) While cobbler warms, soften ice cream to scooping consistency in refrigerator compartment. Serve in shallow dessert bowls, 1 biscuit per person plus apricots, topping each with a generous scoop of ice cream.

Recipe created exclusively for by Michael McLaughlin.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 12
Calories: 443
Fat. Total: 16g
Fiber: 5g
Carbohydrates, Total: 72g
Sodium: 175mg
% Cal. from Fat: 33%
Cholesterol: 53mg
Protein: 7g
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