Apricot Blackberry Cobbler


Apricot blackberry cobbler isn’t as sweet as other desserts you might have tried. Depending on your fruits, your cobbler might even be tangy, verging on sour. Add sugar to your discretion and tastes.

Small white bowls with spoons, filled with apricot and blackberry compote, coered with dollops of sugared biscuit topping.

Fruit cobblers are topped with a biscuit-like dough that bakes up flaky and light while the fruit beneath cooks in its own juices. We make individual versions of these desserts at many of our catering events, changing the fruit seasonally. Adjust the amount of sugar in this dessert based on the sweetness of the fruit you’re using. Try any favorite combination of summer fruits here, such as apricots, peaches, nectarines, blackberries, or raspberries and blueberries.–John Barricelli

Apricot Blackberry Cobbler

Small white bowls with spoons, filled with apricot and blackberry compote, coered with dollops of sugared biscuit topping.

Apricot blackberry cobbler isn’t as sweet as other desserts you might have tried. Depending on your fruits, your cobbler might even be tangy, verging on sour. Add sugar to your discretion and tastes.

John Barricelli

Prep 40 mins

Cook 35 mins

Total 1 hr 15 mins

Make the filling

  • In a large bowl, toss together the fruit, sugar (you’ll need to eyeball it, given the sweetness of the fruit), salt, lemon juice, and cornstarch. Dump the fruit mixture to a 13-by-9-inch baking dish or 8 individual ramekins or gratin dishes. (If using individual dishes, place them on a baking sheet lined with aluminum foil or a nonstick silicone baking mat.)

Make the biscuit dough

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Working quickly so as not to warm the butter, work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Add the buttermilk and fold with a rubber scraper or your hands until the buttermilk has been absorbed and there are no dry patches. Do not overwork. The dough will be wet.

Assemble the cobbler

  • Immediately spoon dollops of biscuit dough on top of the fruit. (As the cobbler bakes, the dollops will spread and join with one another as the cobbler.) Brush the surface of the dough with buttermilk and then sprinkle with sanding or granulated sugar.

  • Bake until the biscuit topping is lightly browned and cooked through, 30 to 35 minutes. Serve warm or at room temperature.

What’s the best way to arrange my cobbler topping?

When we tell you to spread out those dollops of sweet biscuit topping, we mean it. If you completely cover the top of your cobbler—which we know some of you are wont to do—you’ll find that both the fruit and the bottom of the topping will just get steamed. Terrific for dumplings, not great for biscuits. By scooping the dough on top, you’ll end up with craggy, solid biscuits and spots of perfectly caramelized fruit.

Serving: 1portionCalories: 419kcal (21%)Carbohydrates: 71g (24%)Protein: 7g (14%)Fat: 14g (22%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 33mg (11%)Sodium: 590mg (26%)Potassium: 664mg (19%)Fiber: 8g (33%)Sugar: 40g (44%)Vitamin A: 3458IU (69%)Vitamin C: 31mg (38%)Calcium: 108mg (11%)Iron: 2mg (11%)

Originally published September 08, 2010

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