Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Peach Apricot Cobbler
Cobbler:
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1/2 cup granulated sugar |
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2 tablespoons cornstarch |
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1 can (1 lb. 13 oz) sliced peaches, drained, juice reserved |
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1 can (10 1/2 oz.) apricot halves, drained, juice reserved |
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1 tablespoon butter |
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1/2 teaspoon ground cinnamon |
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1/4 teaspoon ground nutmeg |
Topping:
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1/2 cup all-purpose flour |
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1/2 cup granulated sugar |
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3/4 teaspoon baking powder |
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1/4 teaspoon salt |
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1/4 cup buttermilk |
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2 tablespoons butter, softened |
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1 large egg, lightly beaten |
Garnish: Beat at medium speed until soft peaks form. Refrigerate until use.
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1 cup heavy cream |
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2 tablespoons honey, room temperature |
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1/2 teaspoon ground cinnamon |
Preheat oven to 400.
In medium saucepan, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 2 minutes. Remove from heat.
Stir in butter, cinnamon, and nutmeg. Add peaches and Apricots. (I sliced up apricot halves). Spoon fruit mixture into 1 1/2 quart casserole.
To prepare topping, mix flour, sugar, baking powder, salt, buttermilk, butter, and egg. Spoon topping over fruit mixture.
Bake cobbler until topping is lightly golden, 30-45 minutes. Transfer to rack and cool slightly. Top with refrigerated garnish and serve.