Author Notes: If fresh apricots aren’t available, try peaches, plums, or nectarines in their place. I make a rich biscuit topping with heavy cream, but feel free to substitute buttermilk if you have it on hand. Recipe adapted from The America’s Test Kitchen Family Cookbook. —Sarah Fioritto
Serves: 6
Ingredients
Fruit Filling
-
8
Fresh Apricots, peeled and quartered
-
1
quart Fresh Strawberries, sliced
-
zest of 1 Lemon
-
1/3
cup Sugar
-
1
tablespoon Cornstarch
-
pinch of Kosher Salt
Biscuit Topping
-
1
cup All-Purpose Flour
-
2
teaspoons Baking Powder
-
1/4
teaspoon Baking Soda
-
1/4
teaspoon Salt
-
1/3
cup Heavy Cream mixed with 1 tsp. Lemon Juice (or 1/3 c. Buttermilk)
-
4
tablespoons Unsalted Butter, melted and slightly cooled
-
1/2
teaspoon Vanilla Extract
-
Lightly Sweetened Whipped Cream or Vanilla Ice Cream for Serving
Directions
- Preheat oven to 400°.
- Place the fruit in a deep-dish pie pan. Add lemon zest, ? c. sugar, cornstarch, and a pinch of salt and stir to evenly coat. Bake until the fruit begins to release liquid and bubble, about 25 minutes.
- About 5 minutes before you remove the fruit from the oven, make the cobbler topping. Whisk together the flour, ¼ c. sugar, baking powder, baking soda, and salt in a medium bowl. In a small bowl, combine the cream mixture (or buttermilk), butter, and vanilla. Stir the wet ingredients into the dry until just combined (it will be a little crumbly).
- Remove the hot fruit from the oven and top with 6 mounds of the cobbler topping. Dust the tops with a little sugar and return to the oven. Bake until golden and cooked through, 15-20 minutes. Allow to cool slightly before serving. I like mine best with a spoonful of barely sweetened, softly whipped cream.