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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

PEACH APRICOT COBBLER Recipe

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This recipe for PEACH APRICOT COBBLER is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FILLING:
1/2 CUP SUGAR
2 TABLESPOONS CORNSTARCH
1 CAN (1 LB 13OZ) SLICED PEACHES DRAINED, RESERVE JUICE
1 CAN (10 1/2OZ) APRICOT HALVES DRAINED, RESERVE JUICE
1 TABLESPOON BUTTER
1/2 TEASPOON CINNAMON
1/4 TEASPOON NUTMEG

TOPPING:
1/2 CUP ALL PURPOSE FLOUR
1/2 CUP SUGAR
3/4 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1/4 CUP BUTTERMILK
2 TABLESPOONS BUTTER SOFTENED
1 LARGE EGG BEATEN.

GARNISH:
1 CUP HEAVY CREAM
2 TABLESPOONS HONEY, ROOM TEMP
1/2 TEASPOON CINNAMON
Directions:
Directions:
FILLING:
IN MEDIUM SAUCEPAN, MIX TOGETHER SUGAR AND CORNSTARCH. STIR IN 1/2 CUP EACH OF PEACH AND APRICOT JUICE. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE BOILS AND THICKENS. ABOUT 2 MINUTES. REMOVE FROM HEAT. STIR IN BUTTER, CINNAMON, AND NUTMEG. ADD PEACHES AND APRICOTS. SPOON FRUIT MIX INTO 1 1/2 QUART CASSEROLE.

TOPPING:
MIX FLOUR, SUGAR, BAKING POWDER, SALT, BUTTERMILK, BUTTER, AND EGG. MIX TILL BLENDED. SPOON OVER FRUIT.

BAKE COBBLER AT 400 DEGREES UNTIL TOPPING IS LIGHTLY GOLDEN ABOUT 30 MINUTES

GARNISH:
BEAT CREAM, HONEY AND CINNAMON AT MEDIUM SPEED UNTIL SOFT PEAKS FORM.

SERVE WARM TOPPED WITH SPICED WHIPPING CREAM

 

 

 

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