Peach-Apricot Cobbler

By Hklbrries

Other fruits can easily be substituted.

Try this dish with other canned fruit. Use any combination of plums, pears, pineapple or mandarin oranges.

Ingredients

• Cobbler:
• 1 1/2 cups granulated sugar
• 2 tbsp cornstarch
• 1 (1 pound 13 ounce) can sliced peaches, drained, juice reserved
• 1 (10 1/2 ounce) can apricot halves, drained, juice reserved
• 1 tbsp butter
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Topping:
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup buttermilk
• 2 tbsp butter, softened
• 1 large egg, lightly beaten
• Garnish:
• 1 cup heavy cream
• 2 tbsp honey, at room temperature
• 1/2 tsp ground cinnamon

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 F.

In a medium saucepan, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2 minutes. Remove from heat.

Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1 1/2-quart casserole.

To prepare topping, mix flour, sugar, baking powder, salt, buttermilk, butter, and egg. Spoon topping over fruit mixture.

Bake cobbler until topping is lightly golden, 30 minutes. Transfer casserole to a wire rack to cool slightly.

For garnish, beat cream, honey, and cinnamon at medium speed until soft peaks form.

Serve cobbler warm, topped with spiced whipped cream.