Easy Apricot Cobbler

Remember those peaches I found while on a drive last summer? How Harland and I picked enough to fill two 5 gallon buckets full and how we put up quarts and quarts of peaches in the freezer?

Well, over the weekend, I made a peach cobbler from those peaches, took it to a friend’s house for dinner, and my friend and her husband after their first bite announced,

“These aren’t peaches. They’re apricots.”

Harland and I looked at each other and took a bite of the cobbler.  And it was apricot, not peach.

Then it all made sense. Why were the “peaches” so small?


Because they were apricots!!!

And I can’t believe I didn’t see this last summer!  Apricots are one of my favorite fruits – it’s not like I’m unfamiliar with their appearance. But from the first day I saw them on the tree I thought they were little shrunken peaches suffering in our horrible drought last summer.

I’m an idiot.  You’d probably better move on to your next blog and not visit me anymore.

Go ahead, I don’t blame you……



You’re still here?

Well thank you….

Anywho….I’ll plow on ahead.

The peach cobbler made with apricots turned out to be really good anyway and we polished it off in just a couple days. So here’s the recipe for peach apricot cobbler.


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  • 1/2 cup unsalted butter (1 stick)
  • 1 cup all-purpose flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups fresh apricot slices (or frozen and thawed) (You can substitute peaches)
  • 1 tablespoon lemon juice
  • Ground cinnamon or nutmeg (optional)

Preheat oven to 375 degrees. Melt the butter in a 13 X 9 baking dish.


Mix together flour, 1 cup sugar, baking powder and salt.


Add milk and stir only until dry ingredients are moistened.


Pour batter evenly into pan over the melted butter. Do not stir.


In a large saucepan, bring to a boil the remaining 1 cup sugar, the apricots, and lemon juice over high heat stirring constantly. After it comes to a good boil, remove from heat and pour into the pan over the batter. Do not stir.


Bake 40 – 45 minutes or until golden brown. As it bakes, most of the batter floats to the top leaving the apricots below.

It’s not the prettiest dessert around, but the combination of warm apricots and soft cake are perfect comfort food.

Serve warm or cool, with whipped cream or ice cream.

~Recipe adapted from Southern Living.