A quick Summer sweet
Apricots are fresh for such a short season and I look forward to it every year.
Last year, I bought a case of gorgeous small apricots from Patricia’s at the City Centre Market downtown and canned and jammed most of them.
This year, my eldest daughter is back home for a bit, and it is a good time to enjoy baking with the fresh fruit – and eating it fresh.
Apricot cobbler is not a recipe I grew up with. I have made it a couple of times, and appreciate that it is a quick delicious dessert for a crowd with vanilla ice-cream. It isn’t a pie, after all. But, it is still a lovely little treat when served warm with the cold cream.
Ah, Beavie hasn’t been very sociable lately, but clearly is interested in what concoction we are whipping up today. Yup. Chef Suzie, my daugher, Ragan, is at the help for this one.
There is a lot of sugar in this recipe because apricots are really very tart, especially when baked.
Did I say it was easy?
I worked the butter into the flour with my Thermomix, but you do it the traditional way, by hand, if you don’t have one.
Added the buttermilk, which is not pictured, and makes a whole lotta difference: buttermilk is excellent in almost everything one bakes calling for milk. Dolloped the topping over the fruit and sprinkled sugar liberally over that.
Someone is excited! An hour later, and voilá! Halfway through, I had to cover lightly with foil, as the topping was already this brown, but I knew the biscuit would not be cooked thorough for another 30 minutes.
Best eaten warm, and hopefully you won’t have to wait. The aroma should draw everyone into the kitchen just before it is ready to come out of the oven. (Remember to take the ice cream out of the freezer so it is soft enough to scoop!)
Do you have a similar recipe? What is your favourite fresh apricot recipe? I would love you to share, especially if it is one from “way back” in the family. Somehow, those seem to be the best.
This is a huge dish of dessert, so either cut the recipe in half, or plan to serve it to a crowd. No one will be disappointed!
- 1½ lb fresh apricots, pitted(about 30 small apricots)
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh lemon juice (juice from ½ a lemon)
- 1 teaspoon almond extract
- 1½ cup all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons sugar and 4 teaspoons sugar
- ¼ c or 4 tablespoons cold unsalted butter, cut into bits
- 1 cup well-shaken buttermilk
- Toss all filling ingredients together in a casserole dish and let stand until juicy (about 30 minutes)
- Preheat oven to 400°F
- Sift together flour, baking powder, soda, salt, and 2 teaspoons sugar in a bowl
- Blend in butter with your fingertips or a pastry blender until mixture resembles slow cooking oatmeal flakes
- Stir in buttermilk with a fork until combined; do not over mix
- Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand; sprinkle with remaining sugar
- Bake cobbler in middle of oven until fruit is tender and topping is golden, about 60 minutes (watch the browning as it may have to be covered with foil at 30 minutes to prevent over-browning)
- Cool slightly, about 15 minutes, and serve warm with vanilla ice cream