Apricot Cobbler


Call it old-fashioned, comforting or mouth-watering - all those descriptions fit this down-home dessert. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County. -Shirley Leister, West Chester, Pennsylvania

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
6 servings


  • ¾ cup sugar

  • 1 tablespoon cornstarch

  • ¼ teaspoon ground cinnamon

  • teaspoon ground nutmeg

  • 1 cup water

  • 3 (15 ounce) cans apricot halves, drained

  • 1 tablespoon butter or margarine


  • 1 cup all-purpose flour

  • 1 tablespoon sugar

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 3 tablespoons cold butter or margarine

  • ½ cup milk


  1. In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2-qt. baking dish.

  2. For topping, combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30-35 minutes or until golden brown and a toothpick inserted into the topping comes out clean.