Apple and Apricot Cobbler Recipe
- Prep Time: 45 Minutes
- Cook Time: 25 Minutes
- Total Time: 1 Hour 10 Minutes
- Yield: 9 Servings
Ingredients
Filling
- 5 medium apples
- ½ cup Polaner®️ Organic Apricot Preserves
- ½ cup light brown sugar
- ¼ cup water
- 2 Tbsp. Clabber Girl®️ Corn Starch
- 2 Tbsp. unsalted butter
- 2 tsp. Spice Islands®️ Pure Vanilla Extract
- ½ tsp. Spice Islands®️ Ground Saigon Cinnamon
Topping
- 1 cup all-purpose flour
- 2 Tbsp. granulated sugar
- 1 ½ tsp. Clabber Girl®️ Baking Powder
- ¼ tsp. coarse salt
- ¼ cup Crisco®️ All-Vegetable Shortening
- 5 Tbsp. milk
- 2 Tbsp. Polaner®️ Organic Apricot Preserves
- ½ tsp. Spice Islands®️ Pure Vanilla Extract
- 1 egg white
- 3 Tbsp. turbinado sugar
Directions
- Preheat oven to 400°F and spray an 8×8 or 9×9-inch pan with Baker’s Joy®️ Nonstick Cooking Spray; set aside.
Filling
- Peel and thinly slice the apples and place in a large pot.
- Add the apricot preserves, brown sugar, water, corn starch and butter and stir to mix.
- Cook over medium heat, stirring frequently.
- Bring mixture to a boil. Reduce heat and simmer, stirring frequently, until the sauce is thickened and the apples are starting to soften.
- Pour the apple mixture into the prepared pan; set aside.
Topping
- In a medium bowl, combine the flour, sugar, baking powder and salt.
- Using your fingers or a pastry blender, cut in the shortening until a coarse meal has formed.
- In a small bowl, combine the milk, preserves and vanilla and whisk well.
- Pour over dry mixture. Use a rubber spatula to stir and fold the mixture until a dough is formed.
- Dollop the dough over the warm apple mixture.
- In a small bowl, whisk the egg white until frothy then whisk in the turbinado sugar.
- Drizzle the egg white mixture over the dough.
- Bake for 20-25 minutes or until topping is golden brown and the cobbler is bubbly.
- Allow to cool.