SALTED APRICOT-HONEY COBBLER
Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender, jammy and saucy, while still maintaining their shape and texture. The idea is to spoon out one of the barely sweetened, oaty shortcakes from the pan and then top it with the roasted, honey-sweetened fruit. Ice cream is optional but recommended.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Make the shortcake topping: Combine flour, oats, sugar, baking powder and salt in a large bowl. Using your hands, rub the butter into the flour mixture until there are no large chunks left. Add 1/2 cup heavy cream and mix just until blended, then turn the dough out onto lightly floured work surface.
- Knead dough just until it's no longer super-sticky, and then pat the dough out so it's 1-inch thick. (The shape here doesn't matter; you'll be cutting out circles.) Using a 2-inch-round cutter, or something approximately that size (water glasses and Mason jars also work), punch out as many shortcakes as you can. Gently gather and re-pat the scraps so they're 1-inch thick and repeat until all the dough is used. You should have 8 or 9 shortcakes.
- Prepare the filling: Toss apricots with honey, cornstarch, lime juice and kosher salt in a 2-quart baking dish (an 8-by-11-inch or 9-by-13-inch dish will work), then flip the fruit so they are all cut-side up. The apricot pieces will overlap a bit, and this is fine. Top with shortcakes; they will puff and spread quite a bit, so leave them well spaced. The idea is to have lots of fruit exposed once baked, so don't worry about the shortcakes covering every square inch. Brush the shortcakes with cream, and sprinkle with a little bit of sugar and flaky sea salt.
- Bake until shortcakes are golden brown and the juices of the apricot have thickened and bubbled up around the edges of the baking dish, 40 to 45 minutes.
- Remove from oven and let cool slightly before eating (though it's even better at room temperature). This cobbler is the best the day it's made, but it can be baked a day ahead and stored tightly wrapped at room temperature.
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Michael Onyema
[email protected]I made this cobbler for a potluck and it was a huge success! Everyone loved it. The apricots were perfectly tart and the honey added a lovely sweetness. The cobbler topping was so crispy and buttery, it was like eating a piece of heaven. I will defin
Ja Sahat
[email protected]This cobbler was delicious! The apricots were perfectly tart and the honey added a lovely sweetness. The cobbler topping was perfectly golden brown and crispy. I served it with a scoop of vanilla ice cream and it was heavenly! I will definitely be ma
Abas Pubg
[email protected]I thought this cobbler was just okay. The apricots were a bit tart and the honey didn't really add much flavor. The cobbler topping was also a bit dry. I wouldn't make this again.
Maureen Strauss
[email protected]This cobbler was a bit too sweet for my taste, but my husband loved it. He said it was the best cobbler he's ever had. I think next time I'll use less honey.
Tansar Tansar
[email protected]This cobbler is so easy to make and it turned out so delicious! I used fresh apricots from my tree and they were perfect. The honey added a nice touch of sweetness and the cobbler topping was perfectly golden brown. I served it with a scoop of vanill
Sarina Zimmerman
[email protected]I made this cobbler for a potluck and it was a huge success! Everyone loved it. The apricots were perfectly tart and the honey added a lovely sweetness. The cobbler topping was so crispy and buttery, it was like eating a piece of heaven. I will defin
Sandalu Wandith
[email protected]This cobbler was delicious! I used fresh apricots from my tree and they were perfect. The honey added just the right amount of sweetness and the cobbler topping was perfectly golden brown. I served it with a scoop of vanilla ice cream and it was heav
Akskay Khan
[email protected]I thought this cobbler was just okay. The apricots were a bit tart and the honey didn't really add much flavor. The cobbler topping was also a bit dry. I wouldn't make this again.
Miracle Promise
[email protected]This cobbler was a bit too sweet for my taste, but my husband loved it. He said it was the best cobbler he's ever had. I think next time I'll use less honey.
Sylivia Williams
[email protected]I made this cobbler for a potluck and it was a huge success! Everyone loved it. The apricots were perfectly tart and the honey added a lovely sweetness. The cobbler topping was so crispy and buttery, it was like eating a piece of heaven. I will defin
SUJIT DAS
[email protected]This cobbler was so easy to make and it turned out so delicious! I used fresh apricots from my tree and they were perfect. The honey added a nice touch of sweetness and the cobbler topping was perfectly golden brown. I served it with a scoop of vanil
Mostafa Marwan
[email protected]I'm not usually a fan of cobblers, but this one was amazing! The apricots were perfectly cooked and the honey added just the right amount of sweetness. The cobbler topping was so light and fluffy, it was like eating a cloud. I'll definitely be making
Volsec K9unit
[email protected]This salted apricot honey cobbler was a huge hit at my dinner party! The apricots were perfectly tart and sweet, and the honey added a lovely depth of flavor. The cobbler topping was crispy and buttery, and it all came together beautifully. I will de