Best 8 Cherry And Apricot Cobbler Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful symphony of flavors with our exquisite Cherry and Apricot Cobbler! This delectable dessert seamlessly blends the sweet tang of cherries and the luscious juiciness of apricots, encased in a golden-brown crust that shatters with every bite. Experience the perfect balance of tart and sweet in each spoonful, as the vibrant cherries and apricots dance harmoniously on your palate. This cobbler is a true testament to the magic that can be created when two humble fruits unite. Its comforting aroma and irresistible taste will transport you to a realm of pure bliss.

Whether you prefer a classic cobbler with a buttery biscuit topping or a more rustic version with a crispy oat crumble, we've got you covered. Our collection of cherry and apricot cobbler recipes caters to every taste and skill level. From a traditional Southern cobbler that evokes memories of grandma's kitchen to a modern twist with a hint of almond or cinnamon, these recipes are sure to satisfy your sweet cravings.

So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more. With our easy-to-follow instructions and helpful tips, you'll be able to create a cherry and apricot cobbler that will steal the spotlight at any gathering. Prepare to tantalize your taste buds and create memories that will last a lifetime.

Let's cook with our recipes!

SWEET CHERRY AND APRICOT COBBLER



Sweet Cherry and Apricot Cobbler image

Provided by Food Network

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

3 cups self-rising cake flour
1 1/2 sticks unsalted butter, plus 3 tablespoons butter
1 1/4 cups buttermilk
3 pounds fresh apricots, rinsed, halved, pitted and sliced
1 1/2 pounds fresh sweet cherries, rinsed and pitted
3/4 cup sugar
1/2 teaspoon almond extract
Buttermilk and sugar, for finishing

Steps:

  • For the Buttermilk Biscuit Crust, place flour in a bowl and rub in 1 1/2 sticks of butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap, and allow to rest while preparing filling.
  • For the filling, combine the apricots and cherries in a bowl and toss with sugar. Pour into a buttered 2 1/2 to 3-quart gratin dish or other shallow baking dish. Dot with 3 tablespoons of butter and sprinkle evenly with the almond extract.
  • Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
  • Bake the cobbler at 450 degrees about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.

CHERRY AND APRICOT COBBLERS



Cherry and Apricot Cobblers image

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 9

3 cups self-rising cake flour
1 1/2 sticks unsalted butter
1 cup buttermilk, milk or heavy cream
3 pounds fresh apricots, rinsed, halved, pitted and sliced
1 1/2 pounds fresh cherries, sour if possible, rinsed and pitted
3/4 cup sugar
3 tablespoons butter
1/2 teaspoon almond extract
Buttermilk and sugar for finishing

Steps:

  • For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow
  • to become pasty. Stir in the buttermilk, adding more, one tablespoon at a time, if necessary.
  • Press dough together on a floured surface, wrap and allow to rest while preparing filling.
  • Preheat the oven to 450 degrees and set a rack in the middle level. For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot with butter and sprinkle evenly with the almond extract.
  • Divide the dough into the same number of pieces as the dishes. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
  • Bake the cobblers about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly
  • on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.

CHERRY AND APRICOT COBBLER



Cherry and Apricot Cobbler image

Categories     Fruit     Dessert     Bake     Picnic     Apricot     Cherry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 16

Filling
2 pounds fresh Bing cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained
2 pounds apricots, halved, pitted
1 cup sugar
3 tablespoons cornstarch
1 teaspoon almond extract
Topping
2 1/2 cups all purpose flour
1/2 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup chilled buttermilk
3/4 cup chilled whipping cream
Whipped cream or vanilla ice cream

Steps:

  • For filling:
  • Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.
  • Meanwhile, prepare topping:
  • Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.
  • Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.

APRICOT COBBLER



Apricot Cobbler image

A cup of strawberries adds intrigue to this party-ready summer cobbler, but feel free to use all apricots and let the stone fruit shine on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h40m

Number Of Ingredients 14

2 1/4 pounds apricots, cut into 1/2-inch wedges (6 cups)
6 ounces strawberries, coarsely chopped (1 cup)
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1/4 cup rolled oats, plus more for sprinkling
3/4 cup cold heavy cream, plus more for brushing and serving (optional)
Fine sanding sugar, for sprinkling

Steps:

  • Filling:Preheat oven to 375 degrees. Stir together apricots, strawberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
  • Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
  • Bake until bubbling in center and biscuits are golden brown, 1 hour (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

CHERRY COBBLER II



Cherry Cobbler II image

This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries.

Provided by Jan Lester

Categories     Desserts     Cobbler Recipes     Cherry Cobbler Recipes

Yield 12

Number Of Ingredients 6

½ cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
  • In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
  • Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
  • Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 39.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 112.6 mg, Sugar 17.6 g

FRESH APRICOT COBBLER



Fresh Apricot Cobbler image

When I was growing up, we had fruit trees and every year we had to come up with things to do with the extra fruit. This cobbler became one of my favorites.

Provided by krazykid

Categories     Desserts     Cobbler Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup water
¾ cup white sugar
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
6 cups halved fresh apricots
1 tablespoon butter
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
7 tablespoons butter
2 tablespoons white sugar
1 ½ cups milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
  • Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 45.7 g, Cholesterol 22.8 mg, Fat 8.8 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 384.6 mg, Sugar 27.3 g

APRICOT COBBLER



Apricot Cobbler image

Call it old-fashioned, comforting or mouthwatering-all those descriptions fit this down-home apricot cobbler. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County.-Shirley Leister, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 14

3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water
3 cans (15-1/4 ounces each) apricot halves, drained
1 tablespoon butter
TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup whole milk

Steps:

  • In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add apricots and butter; heat through. Pour into a greased shallow 2-qt. baking dish. , For topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400° until golden brown and a toothpick inserted into the topping comes out clean, 30-35 minutes.

Nutrition Facts : Calories 325 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 387mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.

CHERRY-APRICOT COBBLER



Cherry-Apricot Cobbler image

Provided by Susan Reid

Categories     Bourbon     Dessert     Bake     High Fiber     Apricot     Cherry     Fall     Whole Wheat     Bon Appétit     Pescatarian     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 18

Filling:
Butter
3 14.5-ounce cans pitted tart cherries in water, drained
1 1/2 cups diced dried apricots
3/4 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon ground allspice topping
1/2 cup whole wheat pastry flour
1/2 cup sugar
1/3 cup unbleached all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup whole milk
2 tablespoons bourbon
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Ice cream or whipped cream

Steps:

  • For filling:
  • Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Combine next 5 ingredients in large bowl; toss well. Spread evenly in prepared dish.
  • For topping:
  • Whisk first 5 ingredients in large bowl. Stir in next 5 ingredients. Spoon topping over filling. Bake cobbler until topping is golden brown and juices from filling are bubbling thickly at edges, about 50 minutes. Serve cobbler warm with ice cream or whipped cream.

Tips:

  • Choose ripe, juicy cherries and apricots. This will ensure that your cobbler has the best flavor.
  • Don't overmix the batter. Overmixing will 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.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream. This will make the cobbler even more delicious.

Conclusion:

Cherry and apricot cobbler is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet and tart filling and flaky crust, this cobbler is sure to be a hit at your next gathering. So next time you have some fresh cherries and apricots, be sure to give this recipe a try!

Related Topics