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Small white bowls with spoons, filled with apricot and blackberry compote, coered with dollops of sugared biscuit topping.
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5 / 2 votes

Apricot Blackberry Cobbler

Apricot blackberry cobbler isn't as sweet as other desserts you might have tried. Depending on your fruits, your cobbler might even be tangy, verging on sour. Add sugar to your discretion and tastes.
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 6 to 8 servings
Calories: 419

Ingredients

For the filling

  • 2 pounds apricots, pitted and sliced
  • Three baskets blackberries, (about 3 cups)
  • 1/3 to 1/2 cup granulated sugar, (depending on the ripeness of fruit)
  • 1/2 teaspoon coarse salt
  • Juice of 1/2 lemon
  • 2 1/2 tablespoons cornstarch

For the biscuit dough

  • 1 1/3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 6 tablespoons (3 oz) cold unsalted butter, cubed
  • 1/3 cup buttermilk, (either low-fat or full-fat), plus extra for brushing
  • Sanding or granulated sugar, for finishing
US - Metric

Instructions

Prepare the oven

  • Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position.

Make the filling

  • In a large bowl, toss together the fruit, sugar (you'll need to eyeball it, given the sweetness of the fruit), salt, lemon juice, and cornstarch. Dump the fruit mixture to a 13-by-9-inch baking dish or 8 individual ramekins or gratin dishes. (If using individual dishes, place them on a baking sheet lined with aluminum foil or a nonstick silicone baking mat.)

Make the biscuit dough

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Working quickly so as not to warm the butter, work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Add the buttermilk and fold with a rubber scraper or your hands until the buttermilk has been absorbed and there are no dry patches. Do not overwork. The dough will be wet.

Assemble the cobbler

  • Immediately spoon dollops of biscuit dough on top of the fruit. (As the cobbler bakes, the dollops will spread and join with one another as the cobbler.) Brush the surface of the dough with buttermilk and then sprinkle with sanding or granulated sugar.
  • Bake until the biscuit topping is lightly browned and cooked through, 30 to 35 minutes. Serve warm or at room temperature.

Notes

What's the best way to arrange my cobbler topping?

When we tell you to spread out those dollops of sweet biscuit topping, we mean it. If you completely cover the top of your cobbler—which we know some of you are wont to do—you'll find that both the fruit and the bottom of the topping will just get steamed. Terrific for dumplings, not great for biscuits. By scooping the dough on top, you'll end up with craggy, solid biscuits and spots of perfectly caramelized fruit.

Nutrition

Serving: 1portion | Calories: 419kcal | Carbohydrates: 71g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 590mg | Fiber: 8g | Sugar: 40g