How to Make Fresh Apricot Raspberry Cobbler (Oprah Mag.)

This recipe is taken from the June 2014 issue of O Magazine. I modified it slightly and changed the pan size. August is a great time to find fresh apricots and raspberries at your local farmers market.

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How to Make Fresh Apricot Raspberry Cobbler (Oprah Mag.) Recipe
17 Steps
Ingredients
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1
Assemble all ingredients. Cut butter into small chunks. Preheat oven to 375'

Assemble all ingredients. Cut butter into small chunks. Preheat oven to 375'

2
Pit and quarter apricots, weigh out 2 pounds.

Pit and quarter apricots, weigh out 2 pounds.

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3
Combine cornstarch, a pinch of salt, and 1/2 C of sugar in a medium bowl.

Combine cornstarch, a pinch of salt, and 1/2 C of sugar in a medium bowl.

4
Add apricots and coat gently.

Add apricots and coat gently.

5
6
In a new bowl, whisk together the flour, 1/4 c sugar, baking powder and 3/4 tsp. salt.

In a new bowl, whisk together the flour, 1/4 c sugar, baking powder and 3/4 tsp. salt.

7
Use a pastry blender or two knives or your fingers to cut the cold butter into the flour mixture until it resembles coarse oatmeal.

Use a pastry blender or two knives or your fingers to cut the cold butter into the flour mixture until it resembles coarse oatmeal.

8
Small pieces of butter are visible coated in flour mixture.

Small pieces of butter are visible coated in flour mixture.

9
Pour 3/4 C buttermilk into flour mixture and mix until combined to form a dough.

Pour 3/4 C buttermilk into flour mixture and mix until combined to form a dough.

10
Done!

Done!

11
Grease a 9x13 baking dish and pour the apricot/raspberry mixture into it.

Grease a 9x13 baking dish and pour the apricot/raspberry mixture into it.

12
I used a cookie scoop to place mounds of down over the fruit.

I used a cookie scoop to place mounds of down over the fruit.

13
Use a pastry brush and the last 2 Tbsp. of buttermilk to gently coat the dough and press them down slightly.

Use a pastry brush and the last 2 Tbsp. of buttermilk to gently coat the dough and press them down slightly.

14
Sprinkle sugar over the top of each biscuit.  I used Raw sugar but any will work.

Sprinkle sugar over the top of each biscuit. I used Raw sugar but any will work.

15
Place on the middle oven rack and bake at 375' for 50 minutes or until the biscuit tops are slightly golden brown.

Place on the middle oven rack and bake at 375' for 50 minutes or until the biscuit tops are slightly golden brown.

16
Remove from oven, let cool slightly before serving.  Delicious with ice cream! Yield: 8-12 servings, depending on how many biscuits you make!

Remove from oven, let cool slightly before serving. Delicious with ice cream! Yield: 8-12 servings, depending on how many biscuits you make!

17

See my other guides! Lemon Meringue Pie, Lard Based Pie Crust, Red Velvet Cupcakes, Fresh Grape Pie and More!

Ingredients

2 Pounds Pitted Apricots (about 15) 
1 Cup Sugar, Divided 
1.50 Tablespoons Cornstarch 
1 Teaspoon Kosher or Sea Salt, Divided 
12 Ounces Raspberries 
2 Cups All Purpose Flour 
1 Tablespoon Baking Powder 
ΒΌ Cups Cold Unsalted Butter 
14 Tablespoons Buttermilk, Divided 
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