Cobbler is a traditional quaint and simple dessert that has been cooked and enjoyed by American households for hundreds of years. Cobbler can be prepared with nearly any type of fruit such as peaches and pears. I especially like peach cobbler with Cool whip in the summer season and in the winter, I like blueberry cobbler with a scoop vanilla ice cream. This particular cobbler can be assembled quickly with the use of frozen pie dough. Tart apricots are ideal for baking pies and cobblers because the apricots retain their firmness and taste after being baked.
Apricot Cobbler Ingredients:
8 cups of peeled and sliced tart apricots (around 3 lb)
1/3 cup of apricot cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, finely chopped
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 tsp . of tap water
1 large egg white, lightly beaten
1 tbsp . of granulated sugar
Cobbler Preparation:
Preheat the oven to 350. Then, put the sliced cherrie in a lightly greased 11x7 glass baking dish or else a deep pie pan. Drizzle the apricot cider over the sliced apricots. And next, in a medium bowl mix all of the dry ingredients and mix together. Cut in the butter pieces and mix into the dry ingredients with either a pastry blender or two knives until the mixture resembles coarse meal. Evenly distribute the flour mix on top of the apricots in the pan.
On a lightly floured surface, roll out the pie dough into a pretty big rectangle big enough to cover over the top of the pie pan.
Gently place the pie dough on top of the apricot slices and crimp the edges together to form an air tight seal. Cut three 1/2 inch slits in the pie dough in order to let steam to escape.
In a little mixing bowl, mix together the tap water and egg white and then brush on top of the dough. This tends to provide the dough with a nice golden brown color. Then, sprinkle the sugar on top of the egg white and water mixture.
Place the apricot cobbler in the preheated oven and bake for forty mins or until apricot juices are bubbling. Let it cool for 15 minutes inside the pie plate before cutting.
Apricot Cobbler Ingredients:
8 cups of peeled and sliced tart apricots (around 3 lb)
1/3 cup of apricot cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, finely chopped
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 tsp . of tap water
1 large egg white, lightly beaten
1 tbsp . of granulated sugar
Cobbler Preparation:
Preheat the oven to 350. Then, put the sliced cherrie in a lightly greased 11x7 glass baking dish or else a deep pie pan. Drizzle the apricot cider over the sliced apricots. And next, in a medium bowl mix all of the dry ingredients and mix together. Cut in the butter pieces and mix into the dry ingredients with either a pastry blender or two knives until the mixture resembles coarse meal. Evenly distribute the flour mix on top of the apricots in the pan.
On a lightly floured surface, roll out the pie dough into a pretty big rectangle big enough to cover over the top of the pie pan.
Gently place the pie dough on top of the apricot slices and crimp the edges together to form an air tight seal. Cut three 1/2 inch slits in the pie dough in order to let steam to escape.
In a little mixing bowl, mix together the tap water and egg white and then brush on top of the dough. This tends to provide the dough with a nice golden brown color. Then, sprinkle the sugar on top of the egg white and water mixture.
Place the apricot cobbler in the preheated oven and bake for forty mins or until apricot juices are bubbling. Let it cool for 15 minutes inside the pie plate before cutting.
About the Author:
Home-style deviled eggs recipes go really well with Kathy's Louisianabutter beans recipe for parties.
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