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.
RECIPE
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Ingredients
- 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.
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You’re funny! Now we know you’re just like us…:) I love apricots, but rarely have them. This would be a treat!
I don’t care if it is apricot or peach, you said “COBBLER”, that’s good enough for me! I can almost taste it now, mmmmmmmmmm! Thanks Suzanne for thinking of us and sharing your beautiful dessert.
Oops, lol…glad it still was tasty…. I love Late August/ early September here, as the wild blackberries ripen! We picked a lot of them last year…and I found a recipe for a blackberry crumble…it is so good…I won’t make other cobblers with them again. I even used the crumble on apples and it was wonderful as well!
http://collieful-living.blogspot.com/2012/08/blackberry-crumble.html
Tara
Peaches, apricots, who cares?? Looks wonderful. Try drying some of this year’s apricots.
Thanks for the Cobbler. Dan said “We will take another one some time!” It was really good.
if it make you guys feel any better, your apricots look just like my peaches did last year. Same size and color. Ours were very dry from the drought but made excellent jam.
oh my.. why would we laugh at you when we can laugh with you.. lol..
i have used appricots in cobbler and it is good..
Peach, Appricot.. as long as it has a pit it works for me.
Looks delish
Did Kitty get some ?
When your making someting, do you take the pictures ?
Yep, all the pics on the blog are mine unless both my hands are in them, or if the pics have Harland’s watermark on them. Kinda tricky to cook and take pics at the same time, but no hill is too high to climb for you guys.
Suzanne, you’re a good sport! We all make mistakes some time or other! It sounds wonderful and I love apricots!! And they make great jam, too!
Jeanne <