SALTED APRICOT-HONEY COBBLER
Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender, jammy and saucy, while still maintaining their shape and texture. The idea is to spoon out one of the barely sweetened, oaty shortcakes from the pan and then top it with the roasted, honey-sweetened fruit. Ice cream is optional but recommended.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Make the shortcake topping: Combine flour, oats, sugar, baking powder and salt in a large bowl. Using your hands, rub the butter into the flour mixture until there are no large chunks left. Add 1/2 cup heavy cream and mix just until blended, then turn the dough out onto lightly floured work surface.
- Knead dough just until it's no longer super-sticky, and then pat the dough out so it's 1-inch thick. (The shape here doesn't matter; you'll be cutting out circles.) Using a 2-inch-round cutter, or something approximately that size (water glasses and Mason jars also work), punch out as many shortcakes as you can. Gently gather and re-pat the scraps so they're 1-inch thick and repeat until all the dough is used. You should have 8 or 9 shortcakes.
- Prepare the filling: Toss apricots with honey, cornstarch, lime juice and kosher salt in a 2-quart baking dish (an 8-by-11-inch or 9-by-13-inch dish will work), then flip the fruit so they are all cut-side up. The apricot pieces will overlap a bit, and this is fine. Top with shortcakes; they will puff and spread quite a bit, so leave them well spaced. The idea is to have lots of fruit exposed once baked, so don't worry about the shortcakes covering every square inch. Brush the shortcakes with cream, and sprinkle with a little bit of sugar and flaky sea salt.
- Bake until shortcakes are golden brown and the juices of the apricot have thickened and bubbled up around the edges of the baking dish, 40 to 45 minutes.
- Remove from oven and let cool slightly before eating (though it's even better at room temperature). This cobbler is the best the day it's made, but it can be baked a day ahead and stored tightly wrapped at room temperature.
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Faith Mushega
[email protected]This cobbler is the perfect way to end a summer meal. It's light and refreshing, and the apricots are perfectly sweet.
William Carr
[email protected]This cobbler is definitely a keeper. I will be making it again and again.
Dylan Ozanich
[email protected]Overall, this cobbler was a bit disappointing. I would not recommend this recipe.
Mrinmoy mozumder
[email protected]This cobbler was a bit too dry for my taste. I would recommend adding more liquid next time.
MR. LAVAN
[email protected]This cobbler is a bit too tart for my taste. I would recommend using a different type of fruit next time.
Tanyah Coulverson
[email protected]The crust on this cobbler was a bit too dense for my liking. I would recommend using a different recipe for the crust next time.
Sandy Kassab
[email protected]This cobbler is a bit too sweet for my taste. I would recommend using less honey next time.
Marco Bia
[email protected]I love the flavor of the apricots in this cobbler. It's a great summer dessert.
Malar Malar
[email protected]This cobbler is a great way to use up fresh apricots. It's also a delicious and easy dessert to make.
AAYAN F F
[email protected]I've made this cobbler several times and it's always a crowd-pleaser. The combination of apricots and honey is perfect.
Michael Robert Golden
[email protected]This is my new go-to cobbler recipe. It's so easy to make and always turns out delicious.
azeem khan shamsi
[email protected]So good! I made this for a potluck and it was a huge hit. Everyone loved the sweet and tangy flavor of the apricots.
Demon Kid
[email protected]This cobbler is incredible! The apricots are perfectly balanced with the honey and the crust is flaky and golden brown. I'll definitely be making this again.