Sunday, March 28, 2010

Peach-Apricot Cobbler

This is " I think" is the best peach cobbler I have ever had. All my family asks for it every time we get to gather. And I have done it at Sportsman's Warehouse two or three times, and the crowds like it to. It can be made year around to.

1/2 cup sugar
2 tablespoons cornstarch
3 cans (29oz.) sliced peaches, drained, juice reserved
1 can (29oz.) apricot halves, drained, juice reserved
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
4 tablespoons butter, softened
2 large eggs, beaten

In a 10" dutch oven, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, (8-10 charcoals); stirring constantly, until mixture boils and thickens, about 2 minutes. Remove from heat. Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Prepare topping, mix flour, sugar, baking powder, salt, softened butter, and eggs. Spoon topping over fruit mixture. Bake cobbler until topping is golden brown, about 30 minutes. 16-17 charcoals on top and 6-7 on the bottom. Serve with whipped cream or ice cream.

1 comment:

  1. What is the measure in the first listing of sugar? You have 1/2 but no measure. Teaspoon tablespoon, cup or pound? Pretty sure it is not pound! ;-)