Best 2 Apricot Blackberry Cobbler Recipes

Indulge in a delightful fusion of sweet and tangy flavors with our delectable Apricot Blackberry Cobbler recipe. This delectable dessert combines the best of both worlds, featuring juicy apricots and plump blackberries enveloped in a golden brown crust. Experience the perfect balance of sweet and tart as the apricots and blackberries release their natural flavors, creating a symphony of taste in every bite. Whether you're a seasoned baker or just starting out, our easy-to-follow instructions will guide you through the process of crafting this classic dessert.

But that's not all! This article also includes variations on the classic cobbler recipe to cater to different tastes and preferences. For those who love a crunchy topping, try our irresistible Apricot Blackberry Crisp, where a buttery oat crumble adds an extra layer of texture to the juicy fruit filling.

If you're looking for a gluten-free option, our Apricot Blackberry Cobbler with Almond Crust has you covered. This version features a delicious almond flour crust that's both crispy and flavorful. And for those who love a unique twist, our Apricot Blackberry Cobbler with Ginger Crust adds a touch of warmth and spice to the traditional recipe.

Whichever variation you choose, you're sure to delight your taste buds with these mouthwatering apricot blackberry cobblers. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

APRICOT-BLACKBERRY COBBLER

Apricot-Blackberry Cobbler image

Provided by Florence Fabricant

Categories brunch, weekday, dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 tablespoon soft unsalted butter
2 pounds ripe apricots, pitted and halved
1 pint fresh blackberries
1 tablespoon fresh lemon juice
1 cup light brown sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
1 cup self-rising flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter
3 1/2 tablespoons low-fat milk
Whipped cream or ice cream

Steps:

Preheat oven to 350 degrees. Grease an eight-inch square or nine-inch round baking dish with the soft butter.
Mix the apricots, blackberries and lemon juice together. Toss with the sugar, cornstarch and half the ginger and spread in the baking dish.
Mix flour, remaining ginger and salt. Cut in butter until mixture resembles coarse meal. Lightly stir in milk to form a tender dough. Roll out dough to the thickness of three-eights of an inch on a floured board and cut in strips one-inch wide. Criss-cross strips over the fruit.
Bake 40 minutes, until crust has browned and filling bubbles. Allow to cool to lukewarm, then serve with whipped cream or ice cream.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 360 milligrams, Sugar 40 grams, TransFat 0 grams

APRICOT-BLACKBERRY COBBLER

Apricot-Blackberry Cobbler image

Categories Fruit Dessert Bake Blackberry Apricot Summer Tapioca Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 14

Ingredients

Fruit
2 1/4 to 2 1/2 pounds apricots (about 18), quartered, pitted
2 5- to 6-ounce baskets blackberries
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons (1/4 stick) chilled unsalted butter, diced
Biscuit Topping
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1/2 cup plus 1 tablespoon chilled whipping cream
Vanilla ice cream or frozen yogurt

Steps:

For Fruit:
Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Combine apricots, berries, sugar and tapioca in large bowl; toss gently to blend. Let stand 15 minutes, tossing fruit occasionally. Transfer fruit mixture to prepared dish. Dot with butter. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool completely in dish. (Can be made 4 hours ahead. Let stand at room temperature.)
For Biscuit Topping:
Preheat oven to 400°F. Combine flour, sugar, baking powder and salt in medium bowl; whisk to blend. Add butter, rub in with fingertips until mixture resembles coarse meal. Gradually add 1/2 cup cream, mixing with fork until moist clumps form. Knead gently in bowl until dough holds together.
Roll out dough on lightly floured surface to 9x6-inch rectangle. Cut dough lengthwise into 8 strips, each about 3/4 inch wide. Arrange 4 strips in opposite direction, forming lattice. Press ends of pastry strips firmly into fruit. Brush dough with 1 tablespoon cream.
Bake cobbler until filling is heated through and lattice is golden brown, about 30 minutes. Spoon warm cobbler into deep bowls; top with ice cream.

Tips:

Use ripe, fresh apricots and blackberries. This will ensure that your cobbler has the best flavor.
Don't overmix the batter. Overmixing can make the cobbler tough.
Bake the cobbler until the crust is golden brown and the filling is bubbling. This will ensure that the cobbler is cooked through.
Let the cobbler cool for at least 15 minutes before serving. This will allow the filling to set and the cobbler to cool slightly.
Serve the cobbler with a scoop of vanilla ice cream or whipped cream. This will add a delicious and creamy element to the cobbler.

Conclusion:

Apricot blackberry cobbler is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet and tangy filling and flaky crust, this cobbler is sure to be a hit at your next potluck or picnic. So next time you have a bounty of fresh apricots and blackberries, be sure to give this recipe a try. You won't be disappointed!