Apricot cobbler
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Apricots -- Pitted |
| 2 | tablespoons | Butter |
| ⅔ | cup | Sugar |
| ¾ | teaspoon | Cinnamon |
| 1 | Egg -- Beaten | |
| Fluffy Biscuit Dough | ||
Directions
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