Cherry And Apricot Cobbler Recipes

Steps:

• For filling:
• Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Combine next 5 ingredients in large bowl; toss well. Spread evenly in prepared dish.
• For topping:
• Whisk first 5 ingredients in large bowl. Stir in next 5 ingredients. Spoon topping over filling. Bake cobbler until topping is golden brown and juices from filling are bubbling thickly at edges, about 50 minutes. Serve cobbler warm with ice cream or whipped cream.

Steps:

• For filling:
• Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.
• Meanwhile, prepare topping:
• Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.
• Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.

Steps:

• Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
• In casserole, stir together apricots, 1/4 cup of the sugar, half of the melted butter and the almond extract. Sprinkle with 1/4 cup of the almonds.
• In medium bowl, mix flour, baking powder, salt, milk, 2 tablespoons almonds, and remaining melted butter and 1/2 cup sugar with whisk until smooth. Pour topping evenly over apricot mixture. Sprinkle with remaining 2 tablespoons almonds.
• Bake 40 minutes or until top is lightly browned. Serve warm.

Steps:

• In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add apricots and butter; heat through. Pour into a greased shallow 2-qt. baking dish. , For topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400° until golden brown and a toothpick inserted into the topping comes out clean, 30-35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Mix milk, 3/4 cup sugar, baking mix, butter, cinnamon, and nutmeg together in a large bowl. Pour batter into the prepared baking dish.
• Mix remaining 1/2 cup sugar with cherries in a bowl. Spoon on top of the batter in the baking dish.
• Bake in the preheated oven until golden brown, 45 to 50 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
• Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.

Steps:

• Heat oven to 400°F. Divide pie filling between 2 ungreased 10-ounce custard cups.
• Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired.
• Bake 15 to 18 minutes or until topping is light brown.

Steps:

• For the Buttermilk Biscuit Crust, place flour in a bowl and rub in 1 1/2 sticks of butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap, and allow to rest while preparing filling.
• For the filling, combine the apricots and cherries in a bowl and toss with sugar. Pour into a buttered 2 1/2 to 3-quart gratin dish or other shallow baking dish. Dot with 3 tablespoons of butter and sprinkle evenly with the almond extract.
• Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
• Bake the cobbler at 450 degrees about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.

Steps:

• In a greased microwave-safe 8-in. square baking dish, combine the pie filling, peaches, lemon juice and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once., In a small bowl, combine the biscuit mix, 3 teaspoons sugar, milk, butter and lemon zest. Drop by rounded tablespoonfuls onto filling. Combine cinnamon and remaining sugar; sprinkle over topping. , Bake at 400° for 17-19 minutes or until golden brown. Serve warm with ice cream.

Steps:

• Preheat oven to 375.
• Combine apricots and granulated sugar in small bowl.
• Combine cherries and 1 tablespoon flour in second bowl; set aside.
• Combine remaining 1 cup flour, cornmeal, cinnamon, salt, 1-1/2 tablespoons brown sugar and baking powder in large bowl. Cut in margarine until mixture resembles coarse crumbs.
• Add milk; blend just until ingredients are evenly moistened.
• Place fruit in 1-1/2-quart baking dish; top with batter.
• Sprinkle with remaining 1 teaspoon brown sugar.
• Bake 25 to 30 minutes or until golden brown.
• Let cool slightly before serving.