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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apricot Cherry Cobbler Recipe

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This recipe for Apricot Cherry Cobbler is from Carol Roenigk'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:  
8 fresh apricots (1 pound), sliced
1/3 cup sugar
2 cups pitted cherries (1/2 pound)
1 Tablespoon flour
1 cup all purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 1/2 Tablespoon plus 1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon grated orange peel
4 Tablespoons unsalted butter, chilled
3/4 cup milk
Directions:
Directions:
Heat oven to 375*. Combine apricots and 1/3 cup sugar; set aside. Combine cherries and 1 Tablespoon flour; set aside. Combine remaining dry ingredients, reserve 1 teaspoon sugar,. Stir in orange peel. Cut in butter until mixture resembles coarse meal. Add milk; stir just to moisten dry ingredients. Combine fruit in buttered 1 1/2 quart baking dish; spoon batter over top. Sprinkle with remaining sugar. Bake 25 to 30 minutes or until golden brown. Cool slightly and serve.
Number Of Servings:
Number Of Servings:
8

 

 

 

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