Monday, October 2, 2017

Apricot & Blueberry Cobbler

Serves: 4 to 6

Cobbler is a sweet, usually with fresh fruits or savory filling layered in a baking dish and covered with a crunchy, crumbled or dumpling like topping and then baked.

This Apricot & Blueberry Cobbler is a dessert that is served warm and can be accompanied with a choice of your ice cream; a sweet tooth satiating medley.


Fresh Apricots - 6
Fresh Blueberries - 1 cup
Sugar - 3/4 cup
Cornstarch - 1 tablespoon
Cinnamon Powder - 1/2 teaspoon
Nutmeg Powder - 1/8 teaspoon
Butter, softened - 1 tablespoon

For Topping:

All Purpose Flour, unbleached - 1 cup
Baking Powder - 1 1/2 teaspoon
Salt - 1/2 teaspoon
Cold Butter - 3 tablespoons
Sugar - 1 tbsp
Whole Milk - 1/2 cup


  1. Wash the apricots and halve them. Cut each half in two pieces and discard the seed.
  2. Take the apricot pieces, blueberries, sugar, cornstarch, cinnamon powder, nutmeg powder and butter in a mixing bowl. Using a spatula, mix gently until well combined.
  3. Transfer the mixture into a pie or baking dish.
  4. Preheat the oven to 400F.
  5. To prepare the topping, in another mixing bowl, take all purpose flour, baking powder, salt and sugar. Mix until well combined. 
  6. Now add butter and cut it in the flour mixture, using your fingertips or pastry blender, until the mixture becomes coarse and crumbly.
  7. Pour milk and gently mix the dough until well combined. Do not over mix.
  8. Scoop out 3-4 tablespoons of the prepared dough and mound it over the laid out fruit filling in the pie dish. Repeat it until all the dough is used up leaving space between each mound so that there is space for the topping to expand on baking.
  9. Place the pie dish in the middle rack of the oven and bake for about 30 minutes until the cobbler for about 30mins until the fruit softens slightly and the topping turns golden brown.
  10. Cool slightly and serve warm. You can serve it topped with ice cream of your choice.
  1. You can add any other fruits like apple, peach etc., instead of apricot.
  2. The more juicier the fruits, the more watery the cobbler filling will be after baking. So if you prefer not-so-watery cobbler, take firmer fruits.
  3. Instead of placing the topping like dumplings, you can spread it on top of the fruit filling like crumbs before baking.