Peach-apricot cobbler

Yield: 8 Servings

Measure Ingredient
½ cup Sugar
2 tablespoons Cornstarch
1 can (Large) sliced peaches, drain-reserve juice
1 can Apricot halves, drain-reserve juice
1 tablespoon Margarine
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
½ cup All-purpose flour
½ cup Sugar
¾ teaspoon Baking powder
¼ teaspoon Salt
2 tablespoons Margarine, softened
1 large Egg
1 cup Heavy cream
2 tablespoons Honey, at room temperature
½ teaspoon Cinnamon



Preheat oven to 400* F. In a medium saucepan, mix together sugar and cornstarch. Stir in ½ cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2 minutes. Remove from heat. Stir in butter, cinnamon and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1½ quart casserole.

To prepare topping: mix together flour, sugar, baking powder, salt butter and egg. Spoon topping over fruit mixture.

Bake cobbler until topping is lightly golden, 30 minutes. Reansfer casserole to a wire rack to cool slightly.

To prepare garnish: beat together cream, honey, and cinnamon at medium speed until soft peaks form.

Serve cobbler warm, topped with spiced whipped cream.

Recipe by: TOH Posted to MC-Recipe Digest V1 #657 by Barbara Dianne Waller <dwaller@...> on Jul 06, 1997

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