Apricot cobbler

Yield: 1 Servings

Measure Ingredient
3 cups Apricots -- Pitted
2 tablespoons Butter
⅔ cup Sugar
¾ teaspoon Cinnamon
1 Egg -- Beaten
Fluffy Biscuit Dough

NOTE: THIS DISH MAY BE PREPARED WITH VIRTUALLY ANY OTHER FRUIT OTHER THAN APRICOTS: APPLES, PEACHES, PLUMS, BLACKBERRIES, BLUEBERRIES, CHERRIES, ETC.

Preheat the oven to 425 degrees. Combine the apricots, sugar and beaten egg in a saucepan. Heat, stirring, until the mixture begins to thicken - do not let it boil. Prepare half the recipe for Fluffy Biscuit Dough. Place the dough in the bottom of the greased (8" x 8") pan. Cover it completely with the hot fruit mixture. Dot with the butter and sprinkle with the cinnamon.

Bake about 30 minutes. Serve with heavy cream.

Recipe By : Joel Ehrlich <Joel.Ehrlich@...> From: Ladies Home Journal- August 1991 File

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