My friend Suzanne has been coming over a lot recently, helping my mother and me raid my next door neighbor Pat’s Blenheim apricot tree (with Pat’s blessing of course).
Suzanne has 3 growing teenagers to feed, so she can put those apricots to work!
This week she walked me through her steps of making a fruit cobbler, using blackberries and Pat’s apricots.
What I love about cobbler recipes is that they are so forgiving. If they end up runny, that’s okay because you aren’t trying to contain them in a pie shell.
If they’re a little too tart, just serve them with some vanilla ice cream.
Cobblers travel well for potlucks and you just serve them with a spoon. Best of all, they’re a wonderful way to enjoy the fruit of the season.
- 5 cups pitted, quartered apricots (Blenheims if you can get a hold of some)
- 3 cups blackberries (or boysenberries or blueberries)
- 1 cup white granulated sugar
- 2 Tbsp flour (for thickening)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tbsp white granulated sugar
- 1/2 cup (1 stick or 4 ounces) butter softened plus 1/4 cup melted butter
- 1 cup buttermilk
- 1/2 teaspoon almond extract
- 2 Tbsp brown sugar http://mizanticaret.com