Rustic Cobbler with Apricots


by Kathy Smith


Cobbler is a traditional quaint and easy dessert that has long been cooked and relished by American households for hundreds of years. Cobbler may be prepared with nearly any type of fruit such as apricots. I especially like peach cobbler with whipped cream in the summer and in the fall, I like apricot cobbler with a scoop vanilla ice cream. This particular cobbler can be prepared quickly with the help of frozen pie dough. Tart apricots are the best for baking cobblers and pies because they retain their firmness and flavor after being cooked.

Cobbler Recipe:

8 cups of peeled and sliced tart apricots (just about 3 pounds)
1/3 cup of apricot cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (either brown or light)
1 tsp of cinnamon
1 tablespoon butter, finely chopped
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 tsp . of tap water
1 large egg white, lightly beaten
1 tablespoon of granulated sugar

Cobbler Preparation:

Preheat the oven to 350. Then, put the sliced cherrie in a lightly greased 11x7 glass baking dish or else a deep pie pan. Drizzle the apricot cider over the sliced apricots. And next, in a medium bowl mix all of the dry ingredients and mix together. Cut in the butter pieces and mix into the dry ingredients with either a pastry blender or two knives until the mixture resembles coarse meal. Evenly distribute the flour mix on top of the apricots in the pan.
On a lightly floured surface, roll out the pie dough into a pretty big rectangle big enough to cover over the top of the pie pan.

Gently place the pie dough on top of the apricot slices and crimp the edges together to form an air tight seal. Cut three 1/2 inch slits in the pie dough in order to let steam to escape.

In a little mixing bowl, mix together the tap water and egg white and then brush on top of the dough. This tends to provide the dough with a nice golden brown color. Then, sprinkle the sugar on top of the egg white and water mixture.

Place the apricot cobbler in the preheated oven and bake for forty mins or until apricot juices are bubbling. Let it cool for 15 minutes inside the pie plate before cutting.




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