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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. Way back when, the ice cream would likely have been homemade (probably one of the host family's contributions to the communal feast), but today, with supermarket freezers stocked full of premium brands, store-bought is more than acceptable. 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 shortening, cut into small pieces
- 3/4 cup chilled buttermilk
- 1 large egg, beaten to blend
- About 2 1/2 pints vanilla ice cream
FOR THE FRUIT:
Position a rack in the upper third of the oven and preheat to 400 degrees F.
Toss all ingredients in a large bowl. Spoon into a 13 x 9-inch baking-and-serving dish. Bake 15 minutes.
FOR THE BISCUIT TOPPING:
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 degrees 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 Cooking.com by Michael McLaughlin.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
443 calories; 16g total fat; 53mg cholesterol; 175mg sodium; 72g carbohydrates; 5g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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