"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Peach Apricot Cobbler Recipe

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This recipe for Peach Apricot Cobbler, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup granulated sugar
2 Tbsp cornstarch

1 can (10 1/2 oz) apricot halves, drained juice reserved
1 Tbsp butter
1/2 tsp ground cinnamon
1 can (1 pound, 13 oz) sliced peaches, drained, juice reserved

Topping:

1/2 cup all purpose flour
1/2 cup granulated sugar
3/4 tsp baking powder
1/4 tsp salt
2 Tbsp butter, softened
1 large egg

Garnish:

1 cup heavy cream
2 Tbsp honey
1/2 tsp grnd cinnamon

Directions:
Directions:
1. Preheat oven to 400 degrees
2. In medium saucepan, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2 minutes. Remove from heat.
3. Stir in butter, cinnamon. Add peaches and apricots. Spoon fruit mixture into a 1 1/2 quart casserole.
4. To prepare topping,mix together flour, sugar, baking powder, salt, butter and egg. Spoon topping over fruit mixture.
5. Bake cobbler until topping is lightly golden, 30 minutes. Transfer casserole to a wire rack to cool slightly.
6. To prepare garnish, beat together cream, honey, and cinnamon at medium speed until soft peaks form.
7. Serve cobbler warm, topped with spiced whipped cream.

Personal Notes:
Personal Notes:
Great cobbler, you can also try with other canned fruit and combinations

 

 

 

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