Califonia Bountiful

Grandmother's apricot cobbler

Making apricot cobbler is a time-honored tradition in Gwen Schoen's family.

Gwen Schoen

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1 1/2 lb. fresh apricots, pitted and cut into 1/2-inch wedges
7 tbsp. sugar, or more if apricots are tart
1 tbsp. flour
1 1/2 tsp. fresh lemon juice
1/2 tsp. almond extract

3/4 cup flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 tsp. sugar, divided use
2 tbsp. cold, unsalted butter, cut into small bits
1/2 cup buttermilk


For filling: Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes. Preheat oven to 400 degrees.

For topping: In a bowl, sift together flour, baking powder, baking soda, salt and 1 tsp. of the sugar. With your fingertips or a pastry blender, blend in butter until mixture resembles coarse meal. Stir in buttermilk with a fork, just until combined Do not overmix.

Drop rounded tablespoons of dough over filling, leaving a space between each mound to allow topping to expand. Sprinkle with remaining 2 tsp. sugar.

Bake cobbler in the middle of the oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly and serve warm.

Serves 6

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