Apricot Berry Cobbler

Fresh apricots and mixed berries come together in perfect harmony in this sweet and satisfying cobbler. With a crunchy biscuit topping and a tender, fruity filling, this dessert is sure to become a family favorite.

It’s the perfect way to celebrate the flavors of summer in one delicious, comforting dish.

Ready Time

1 hrs 15 mins

Yields

5 servings

Ingredients

1 cup fresh or dried apricots, chopped
1 cup mixed berries (blueberries, raspberries, blackberries)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1 1/2 cups biscuit or cobbler topping (see below)
Biscuit or Cobbler Topping:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup heavy cream

Instructions

Preheat your oven to 375°F (190°C). In a large bowl, combine the chopped apricots and mixed berries.

Add the granulated sugar, flour, and baking powder.

Mix until the fruit is evenly coated with the dry ingredients. In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract.

Pour the wet ingredients over the fruit mixture and stir until everything is well combined.

Pour the mixture into a 9-inch square baking dish and set aside. Now, let’s make the biscuit topping.

In another bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs. Add the heavy cream and stir the mixture with a fork until it forms a shaggy dough.

Drop the dough by spoonfuls onto the fruit mixture, spreading it out slightly to cover the entire surface.

Bake the cobbler for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly and tender. Remove from the oven and let cool for at least 30 minutes before serving.

Notes

Apricot Berry Cobbler is best made with fresh apricots when they’re in season for the sweetest flavor. If using dried apricots, rehydrate them by soaking them in hot water or orange juice for about 30 minutes before chopping.

Don’t overmix the fruit mixture, as it’ll make the apricots and berries release too much juice and make the cobbler soggy.

When making the biscuit topping, make sure the butter is cold, as it’s essential for creating a flaky texture. If you don’t have heavy cream, you can substitute it with half-and-half or whole milk, but keep in mind the topping might not be as rich and tender.

To ensure the biscuit topping is evenly distributed, try to drop the spoonfuls in a random pattern to avoid any bare spots.

After baking, let the cobbler cool for at least 30 minutes to allow the juices to set, making it easier to serve and preventing a soggy crust. Leftovers can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.

Reheat in the oven or microwave until warm and toasty.