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Apricot-Raspberry Cobbler


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Rate this recipe 5/5 (4 Votes)


  • 2 pounds pitted apricots (about 10), halved (or about 8 pitted peaches, cut into eighths)
  • 3/4 cup plus 2 Tbsp. sugar, divided
  • 1 1/2 Tbsp. cornstarch
  • 3/4 tsp. salt kosher salt
  • 12 ounces raspberries (3 cups)
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2" cubes
  • 3/4 cup plus 2 Tbsp. buttermilk, divided
  • Vanilla ice cream, for serving


Servings 6
Adapted from


Step 1

Preheat oven to 375° with a rack in center of oven and another in lower third. In a medium bowl, toss apricots with ½ cup sugar, cornstarch and a pinch of salt. Fold in raspberries. Set mixture aside.

Meanwhile, in a large bowl, whisk flour, ¼ cup sugar, baking powder and salt. Rub butter into flour mixture with your fingers until it resembles coarse meal. Stir ¾ cup buttermilk into flour mixture just until combined.

Spread apricot mixture in an 8" square (or 11" × 7") baking dish. Using ¼ cup dough for each, shape dough into 9 biscuits, spacing evenly over fruit. Flatten biscuits slightly, brush with 2 Tbsp. buttermilk and sprinkle with 2 Tbsp. sugar.

Place dish on center rack. Bake for 50 minutes, or until biscuits are golden and juices are bubbling. Cool cobbler on a wire rack at least 15 minutes, and serve warm with vanilla ice cream.

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