Strawberry Apricot Cobbler
Recipe type: Dessert
Cuisine: American, Spring, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 6
This was the first time I ever combined apricots and strawberries but it certainly won't be the last.
  • 8 Apricots, peeled and quartered
  • 1 qt. Strawberries, sliced
  • zest of 1 Lemon
  • ⅓ c. Sugar
  • 1 Tbsp. Cornstarch
  • pinch of Salt
  • 1 c. All-Purpose Flour
  • ¼ c. Sugar plus additional for sprinkling on top
  • 2 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ¼ tsp. Salt
  • ⅓ c. Heavy Cream mixed with 1 tsp. Lemon Juice OR ⅓ c. Buttermilk
  • 4 Tbsp. (1/2 stick) Unsalted Butter, melted and cooled
  • ½ tsp. Vanilla Extract
  • Whipped Cream or Ice Cream for serving
  1. Preheat oven to 400°.
  2. Place the fruit in a deep-dish pie pan. Add lemon zest, ⅓ c. sugar, cornstarch, and a pinch of salt and stir to evenly coat. Bake, on a foil-lined baking sheet (to catch any juice that might bubble over the top), until the fruit begins to release liquid and bubble, about 25 minutes.
  3. About 5 minutes before you remove the fruit from the oven, make the cobbler topping. Whisk together the flour, ¼ c. sugar, baking powder, baking soda, and salt in a medium bowl. In a small bowl, combine the cream mixture (or buttermilk), butter, and vanilla. Stir the wet ingredients into the dry until just combined (it will be a little crumbly).
  4. Remove the hot fruit from the oven and top with 6 mounds of the cobbler topping. Dust the tops with a little sugar and return to the oven. Bake until golden and cooked through, 15-20 minutes. Allow to cool slightly before serving. I like mine best with a spoonful of barely sweetened, softly whipped cream. Yum.
Recipe by strawberryplum at