Apricot Cobbler



  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup water
  • 3 (15 1/4 ounce) cans apricot halves, drained
  • 1 tablespoon butter


  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1/2 cup milk


  1. Filling: In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg.
  2. Stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat.
  3. Add apricots and butter; heat through. Pour into a greased 2-quart baking dish.
  4. Topping: Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly.
  5. Stir in milk just until moistened. Spoon over hot apricot mixture.
  6. Bake at 400 degrees F for 30 to 35 minutes or until golden brown and a wooden pick inserted into the topping comes out clean.

Yield: 6 servings

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