July 19, 2012

I made my last apricot dessert on Sunday and there are only a few apricots left for eating. This recipe is worth sharing, though since it works equally well with peaches. It came from my Mom who made cobblers from both stone fruits.

Her recipe did not include almond extract or orange zest but I think it’s a nice variation that would work well with peaches too. I muse about other combinations to try: lavender sugar syrup infusion with peaches; nutmeg added to the cobbler topping and lemon zest to the fruit; blueberries with peaches. Endless possibilities. Leave your ideas in comments. Here’s the recipe.

Stone Fruit Cobbler

6 cups apricot halves or sliced peaches
¾ cup sugar
¼ cup flour
¾-1 teaspoon almond flavoring
½-¾ teaspoon orange zest

Place prepared fruit in a large bowl. In a separate small bowl combine sugar, flour, almond flavoring and orange zest. Sprinkle sugar mixture over fruit and gently combine. Layer in a 9x9 inch (or similar) glass or ceramic baking dish. 

1 cup flour
½ cup sugar
¼ teaspoon salt
1 teaspoon baking powder
1 egg, beaten

Mix dry ingredients together in a small bowl. Add egg and combine well. Layer mixture evenly on fruit.

¼ cup butter, melted

Pour butter evenly over cobbler topping. Bake at 350 degrees for 25-35 minutes or until topping is nicely browned and fruit juices bubbling.

If you’re in California you may find late season apricots at your farmers market through the end of August or even into September. Peaches are available most everywhere this month.

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