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Spiced Apricot Cobbler

Spiced Apricot Cobbler

Nutmeg and cinnamon spiced fruit with a buttery cobbler topping, finished with crunchy Demerara sugar and flaked almonds before being baked in the oven until golden brown. Delicious served hot with vanilla custard or a spoonful of vanilla ice cream.
This recipe is a British American hybrid that dates back to the early English settler in America’s Deep South,
This like many other dishes were created when traditional English pudding ingredients were no longer available, recipes were adapted and became new ones.
Other soft fruits such as peaches, nectarines, plums and cherries can also be used.

  

Serves 8

Ingredients:

Fruit

  
      
  • 650g (1 ½ lb) ripe fresh apricots – cut in ½ and pitted or 600g (1 ¼ lb) well drained canned apricots   
  • 85g (3oz) light brown sugar   
  • 1 tablespoon plain flour   
  • 1 teaspoon nutmeg   
  • 1 teaspoon cinnamon
  

Cobbler topping

  
      
  • 150g (5 ½ oz) plain flour   
  • ½ teaspoon bicarbonate of soda   
  • 1 teaspoon baking powder   
  • 85g (3oz) butter   
  • 55g (2oz) light brown sugar   
  • 150ml (5 floz- ¼ pint) buttermilk
  

Topping

  
      
  • 3 tablespoons Demerara sugar   
  • 25g (1oz) flaked almonds

Wine Recommendation:

Instructions:

Oven: 200°C / 400°F / Gas Mark 6, pre-heated
Fan oven: 180°C

  

To make the fruit layer

  
      
  1. Place the prepared fruit into the dish and covering the base.   
  2. Mix together the sugar, flour and spices and sprinkle over the fruit. Lightly mix in.
  

To make the cobbler topping

  
      
  1. In a medium sized bowl mix together the flour, bicarbonate of soda and baking powder. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.   
  2. Stir in the sugar, add the buttermilk and mix together.   
  3. Place random spoonfuls of the soft cobbler mixture over the fruit, leaving a few small gaps were the fruit can be seen. Do not smooth over the mixture.   
  4. Sprinkle over the flaked almonds and Demerara sugar topping, place in the oven for 30-35 minutes until the cobbler is golden brown and the syrup is bubbling through.
    Test the cobbler is cooked by inserting a skewer or cocktail stick into the centre. If the skewer comes away clean the cobbler is done, if not replace the dish back into the oven for a few more minutes.   
  5. Serve hot with vanilla ice cream or whipped cream.
  

Cook’s Notes*

  

Apricots are seasonal late spring. If fresh apricots are not available they can be substituted with canned fruit. Choose the variety of fruit in juice rather than in syrup.
To skin the fruit if preferred, simply plunge the fruit into a bowl or pan of very hot water for a minute, remove with a slotted spoon and peel away the skins with your finger tips.

Glossary of Terms

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