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

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
TOPPING:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

466 calories; protein 4.1g; carbohydrates 97.7g; fat 8.4g; cholesterol 22mg; sodium 375.9mg. Full Nutrition
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Reviews (33)

Rating: 5 stars
06/01/2007
I had some fresh apricots that I needed to do something with because they were becoming overly ripe. This turned out absolutely delicious. I will use this as my cobbler recipe from now on. Thanks for sharing this. Read More
(73)
Rating: 4 stars
07/27/2009
This was a nice recipe - very yummy - I used fresh apricots and added more flour as well to keep it from being to runny. I didn't like that there was hardly any crust, and knowing that apricots are kind of sour, I added a crunchy crumb topping like on a crumb cake. -1 cup brown sugar -1 cup all-purpose flour -2 tablespoons butter or margarine -2 teaspoons cinnamon -1/2 cup chopped walnuts. Mix it all together really well and crumble on top of the batter prior to baking. The topping cooks crisp and adds just what the pie needed. Read More
(57)
Rating: 4 stars
03/06/2008
I used fresh apricots for this, and it turned out lovely. Followed the recipe to a T. Read More
(23)
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Rating: 4 stars
07/26/2008
I used fresh apricots and I should have added more cornstarch. It had a nice flavor but the filling was a bit too runny. The biscuit topping was just right for the sweet/tart filling and I like the hint of spice in the filling. Read More
(14)
Rating: 5 stars
06/23/2010
this is a great recipe. . . my husband ate half all in one sitting! I used fresh apricots like many others and also added more nutmeg & cinammon and some 'bottom of the bag' nuts to the crumb topping. For those that thought it was too runny, you probably needed to cook the apricot filling a little longer as it thickens the longer you cook it. Read More
(13)
Rating: 4 stars
07/16/2008
This was a good cobbler recipe. The topping reminded me too much of biscuits. I sprinkled a sugar/nutmeg mixture on top before baking. Divine! Read More
(12)
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Rating: 4 stars
01/21/2007
Very tasty and easy to make. You could substitute any canned fruit for the apricots for a change. Read More
(11)
Rating: 5 stars
12/06/2010
A really great recipe, but I recommend doubling the topping portion. You won't have very much if you do not. Read More
(8)
Rating: 5 stars
07/21/2009
I thought this was really good, though it could use a little more topping. We had it with french vanilla ice cream. Read More
(5)