Apricot Cobbler Recipe - Cooking Index
Apricot Cobbler Recipe - Cooking Index
The key to the recipe's success, is getting really ripe, flavorful apricots. You can use fresh fruit, but it's also excellent using frozen apricots. The secret is, if you're lucky enough to have a Blenheim apricot tree, then you'll get real apricot flavor. Don't fool and fiddle with nice-looking big apricots; they won't have any flavor.
Type: Fruit| 4 cups | 584g / 20oz | Coarsely-chopped pitted apricots |
| 1/2 cup | 99g / 3.5oz | Sugar - (to 3/4 cup) |
| 1 tablespoon | 15ml | Flour |
| 3 tablespoons | 45ml | Butter - cut small pieces |
| Pastry for 9" single-crust pie |
Combine apricots, sugar and flour in mixing bowl (amount of sugar will vary depending on sweetness of fruit). Place in 9-inch glass pie plate or 13- by 9-inch glass baking dish and dot with butter. Set aside.
Roll out pie crust to fit dish. Place over top of fruit and trim off overhanging edges. Cut 4 to 6 slits in pie crust. Bake at 350 degrees until crust is brown, 30 to 40 minutes.
Each of 8 servings: 328 calories; 119 mg sodium; 12 mg cholesterol; 18 grams fat; 41 grams carbohydrates; 3 grams protein; 0.53 gram fiber.
Source:
"The Los Angeles Times, 06-07-2000"
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