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Cook Time : 30min
Course : Dessert
Type of Prep : Bake
Cuisine : Southern
 
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Peach-Apricot Cobbler

From Diana Rattray,
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INGREDIENTS:

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 can (1lb 13 oz)sliced peaches, drained, juice reserved
  • 1 can(10 1/2 oz)apricots
  • 1 tablespoon butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • --
  • CRUST
  • 1/2 cup all purpose flour
  • 1/2 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter softened
  • 1 large egg
  • --
  • TOPPING
  • 1 cup heavy cream
  • 2 tablespoons honey, at room temperature
  • 1 teaspoon ground cinnamon

PREPARATION:

In a medium saucepan, mix together sugar and cornstarch; stir in 1/2 cup reserved peach juice. Cook cornstarch and juice mixture over medium heat, stirring constantly, until mixture boils and thickens, or about 2 minutes. Remove from heat; stir in butter, cinnamon, and nutmeg. Add peaches and apricots, Spoon fruit mixture into a 1 1/2 quart baking dish.

In a medium bowl, combine flour, sugar, baking powder, salt, butter, and egg; blend well. Spoon batter over fruit mixture. Bake cobbler in a 400° preheated oven until topping is lightly browned, about 30 minutes. Transfer cobbler to a wire rack to cool slightly.

To prepare whipped topping, beat together heavy cream, honey, and cinnamon at medium speed of an electric mixer until soft peaks form. Serve cobbler warm, topped with honey spiced whipped cream. Shared by Cherie (Janet)

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