Apricot Raspberry /Blueberry Cobbler

A  fruity summer treat

The man in my life loves cobbler, because that's what his mother always made. (His sister is still working on their mother's recipe.) My husband thinks she used Bisquick mix. As I'd rather not use the mix, I'm still trying to recreate Bisquick. So, let me know about any recipes you have. My topping is different (so my husband informs me) — softer and more flaky, like a cake.  He likes his crunchier—like a biscuit—my brother-in-law says. Both of them had second helpings, so I guess they liked it. I served mine with vanilla and my homemade strawberry ice cream.
For the filling, I used apricots and raspberries, because that's what we brought up to our mountain cabin in the Sierras, and they needed to be used right away. I love cooking up there because if you don't plan ahead, you make do with what you have. But the original recipe  from the Cooking Light Magazine called for peaches and blueberries. I made the cobbler a second time at home with blueberries apricots (the one you see in the picture). There is an old-fashioned grocery store up in the Sierras that has almost everything—but no fancy stuff and not much fruit. However, you can find all the plumbing supplies you need and cans of nearly everything. I have to admit, the plumbing and electrical items come in very handy. Our little cabin in the woods  has been my place to recharge and reboot for many years. ​

Print Recipe

Ingredients:

Fruit Mixture:

2 ½  pounds  (1.13 kg)  apricots 
or  a mixture of peaches and apricots
1 cup (220g) raspberries or blueberries
2Tbs. flour
 ½ cup (100g) sugar 
1tsp. lemon zest 
2Tbs. lemon juice  
Pinch of salt

Topping:

1½ cup  ( 200g) flour
1tsp. baking powder 
½ cup (113g)  butter, softened 
¼ cup (50g) sugar
2 large eggs
1tsp. vanilla extract
3/4 cup (170g) buttermilk
2 Tbs. turbinado sugar

Directions:

Fruit:

Preheat the oven to 375 degrees. Quarter the apricots, place them in a bowl and drizzle with lemon juice and zest;  toss. Add sugar, salt, and flour. Gently combine the mixture. Arrange in a 9 by 12 inch buttered pan. Sprinkle raspberries or blueberries on top.

Topping:

Combine flour, salt and baking powder in a bowl stirring well with a whisk. Beat the butter and sugar with a mixer until the mixture is light and fluffy (about 2-3 minutes). Add 1 egg at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Spread batter evenly over fruit mixture, sprinkle with turbinado sugar. Place baking dish on a parchment or foil lined baking sheet and bake in a preheated oven for about an hour or until the topping is golden and the filling is bubbly. 

Guten Appetit! 
Recipe  adapted from Cooking Light Magazine ​
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The Lake

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