Cobbler is a traditional quaint and easy dessert that has long been cooked and relished by American households for hundreds of years. Cobbler may be prepared with nearly any type of fruit such as apricots. I especially like peach cobbler with whipped cream in the summer and in the fall, I like apricot cobbler with a scoop vanilla ice cream. This particular cobbler can be prepared quickly with the help of frozen pie dough. Tart apricots are the best for baking cobblers and pies because they retain their firmness and flavor after being cooked.
Apricot Cobbler Ingredients:
8 cups of peeled and sliced tart apricots (around 3 lb)
1/3 cup of apricot cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, finely chopped
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
To Prepare Cobbler:
Preheat the oven to 350. Next, put the sliced cherrie in a lightly greased 11x7 glass baking dish or even a deep pie pan. Pour the apricot cider over the apricot slices. And next, in a medium bowl blend all of the dry ingredients and stir together. Cut in the butter pieces and incorporate into the dry ingredients with either a pastry blender or 2 knives until the mixture resembles coarse meal. Evenly sprinkle the flour mix on top of the apricots in the pan.
On a lightly floured surface, roll out the pie dough into a pretty big rectangle big enough to cover over the top of the pie pan.
Gingerly place the pie dough on top of the apricot slices and crimp the edges together to seal in the apricot juices. Cut 31/2 inch slits in the dough in order to allow steam to escape.
In a little bowl, mix together the tap water and egg white and then brush on top of the dough. This will provide the dough with a pretty golden brown color. And then, sprinkle the sugar on to the egg white and water mixture.
Put the apricot cobbler in the pre-heated oven and bake for forty minutes or until apricot juices are bubbling. Allow to cool down for 15 mins within the pie plate before slicing.
Apricot Cobbler Ingredients:
8 cups of peeled and sliced tart apricots (around 3 lb)
1/3 cup of apricot cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, finely chopped
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
To Prepare Cobbler:
Preheat the oven to 350. Next, put the sliced cherrie in a lightly greased 11x7 glass baking dish or even a deep pie pan. Pour the apricot cider over the apricot slices. And next, in a medium bowl blend all of the dry ingredients and stir together. Cut in the butter pieces and incorporate into the dry ingredients with either a pastry blender or 2 knives until the mixture resembles coarse meal. Evenly sprinkle the flour mix on top of the apricots in the pan.
On a lightly floured surface, roll out the pie dough into a pretty big rectangle big enough to cover over the top of the pie pan.
Gingerly place the pie dough on top of the apricot slices and crimp the edges together to seal in the apricot juices. Cut 31/2 inch slits in the dough in order to allow steam to escape.
In a little bowl, mix together the tap water and egg white and then brush on top of the dough. This will provide the dough with a pretty golden brown color. And then, sprinkle the sugar on to the egg white and water mixture.
Put the apricot cobbler in the pre-heated oven and bake for forty minutes or until apricot juices are bubbling. Allow to cool down for 15 mins within the pie plate before slicing.
About the Author:
Dig in to this tender butter beans recipe. and a flavorful deviled eggs recipes as a compliment.
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