Peach Apricot Cobbler

Recipe Ingredients

		Cobbler
1/4 teaspoon	1.3ml	Ground nutmeg
1/2 cup	99g / 3.5oz	Granulated sugar
2 tablespoons	30ml	Cornstarch
29 oz	823g	Canned peaches - drained and sliced*
1/2 cup	118ml	Peach juice
10 1/2 oz	298g	Canned apricot halves - drain, save juice
1/2 cup	118ml	Apricot juices
1 tablespoon	15ml	Butter
1/2 teaspoon	2.5ml	Ground cinnamon
		Topping
1/2 cup	31g / 1.1oz	All purpose flour
1/2 cup	99g / 3.5oz	Granulated sugar
		Baking powder
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Butter - softened
1 tablespoon	15ml	Egg (large)
		Garnish
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Honey - at room temperature
1/2 teaspoon	2.5ml	Ground cinnamon

Recipe Instructions

* Save 3/4 tsp of the Juice.

Preheat the oven to 400F. Mix the sugar and cornstarch together in a medium saucepan. Stir in the peach and apricot juices. Cook over medium heat, stirring constantly, until the mixture boils and thickens (about 2 minutes). Remove from the heat.

Stir in the butter, nutmeg and cinnamon. Add the sliced peaches and halved apricots. Spoon the mixture into to a (1 1/2 quart) casserole dish. Prepare the topping by thoroughly mixing the flour, sugar, baking powder, salt, butter and egg together. Spoon over the fruit mixture.

Bake until the topping is lightly golden (roughly 30 minutes). Cool slightly on a wire rack. Prepare the garnish by beating the cream, honey and cinnamon together at medium speed until soft peaks form.

Serve the cobbler with each portion topped with a spoonful of the garnish.

Source:
Martha Stewart

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