Blueberry Apricot Cobbler Recipe
This delectable apricot and blueberry cobbler is a delightful combination of sweet and tangy fruits topped with a rich almond-flavored crust. The juicy fruits are coated in a light sugar coating, providing the perfect balance of flavors. With a crunchy almond topping and served warm with a scoop of cool vanilla ice cream on the side, this cobbler is a comforting treat that will surely please your taste buds.
— Constant Cookbook
Ingredients
- 3 pounds total apricots and blueberries
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 1/2 oz. almond paste
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1/4 cup almonds, whole or sliced
- vanilla ice cream (optional - for serving)
Instructions
- In a large bowl, toss apricots and blueberries with granulated sugar, flour, and salt. Transfer to a 13x9 inch baking dish; set aside.
- For the cobbler topping:
- Preheat oven to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter, almond paste, and granulated sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each. Mix in dry ingredients.
- Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds. Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50–60 minutes. Let cobbler sit at least 20 minutes before serving. Serve with ice cream.
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