Cobbler is a classic quaint and simple dessert that has actually been cooked and relished by American families for over one hundred years. Cobbler can be prepared with almost any type of fruit like cherries, berries, pears or peaches. I really like peach cobbler with Cool whip in the summer season and in the fall, I like blueberry cobbler with some vanilla ice cream. This particular cobbler can be made quickly with the use of frozen pie dough. Tart apricots are ideal for baking cobblers and pies because they retain their firmness and taste after being baked.
Apricot Cobbler Recipe:
8 cups of peeled, sliced tart apricots (around 3 pounds)
1/3 cup of apricot cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (either brown or light)
1 teaspoon of cinnamon
1 tablespoon butter, diced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 tsp of tap water
1 large egg white, lightly beaten
1 tbsp . of granulated sugar
Cobbler Preparation:
Preheat the oven to 350. Then, put the sliced cherrie in a lightly greased 11x7 glass baking dish or even a deep pie pan. Drizzle the apricot cider over the sliced apricots. And then, in a medium bowl work together all of the dry ingredients and mix together. Cut in the butter pieces and incorporate into the dry ingredients with either a pastry blender or two knives until the mix looks like coarse meal. Evenly distribute the flour mixture on top of the apricots in the baking dish.
Gently place the pie dough on top of the apricot slices and crimp the edges.
In a little bowl, mix together the tap water and egg white and then brush on top of the pie dough. This should give the dough with a nice golden brown tone. And then, sprinkle the sugar on top of the egg white and water mixture.
Place the apricot cobbler in the oven and bake for 40 mins or until the juices are bubbling. Let it cool for 15 minutes within the pie pan before serving.
Apricot Cobbler Recipe:
8 cups of peeled, sliced tart apricots (around 3 pounds)
1/3 cup of apricot cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (either brown or light)
1 teaspoon of cinnamon
1 tablespoon butter, diced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 tsp of tap water
1 large egg white, lightly beaten
1 tbsp . of granulated sugar
Cobbler Preparation:
Preheat the oven to 350. Then, put the sliced cherrie in a lightly greased 11x7 glass baking dish or even a deep pie pan. Drizzle the apricot cider over the sliced apricots. And then, in a medium bowl work together all of the dry ingredients and mix together. Cut in the butter pieces and incorporate into the dry ingredients with either a pastry blender or two knives until the mix looks like coarse meal. Evenly distribute the flour mixture on top of the apricots in the baking dish.
Gently place the pie dough on top of the apricot slices and crimp the edges.
In a little bowl, mix together the tap water and egg white and then brush on top of the pie dough. This should give the dough with a nice golden brown tone. And then, sprinkle the sugar on top of the egg white and water mixture.
Place the apricot cobbler in the oven and bake for 40 mins or until the juices are bubbling. Let it cool for 15 minutes within the pie pan before serving.
About the Author:
Munch on baby carrots recipe. Stop by Smith's site to cook this collard greens recipe for a side dish.
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