Cobbler is a classic quaint and simple dessert that has actually been cooked and relished by American families for over one hundred years. Cobbler can be prepared with almost any type of fruit like cherries, berries, pears or peaches. I really like peach cobbler with Cool whip in the summer season and in the fall, I like blueberry cobbler with some vanilla ice cream. This particular cobbler can be made quickly with the use of frozen pie dough. Tart apricots are ideal for baking cobblers and pies because they retain their firmness and taste after being baked.
Apricot Cobbler Ingredients:
8 cups of peeled and sliced tart apricots (around 3 lbs)
1/3 cup of apricot cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 tsp of cinnamon
1 tbs butter, finely sliced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 teaspoon of tap water
1 large egg white, lightly beaten
1 tbsp . of granulated sugar
Cobbler Preparation:
Pre-heat the oven to 350. Then, put the apricot slices in a lightly greased 11x7 glass baking dish or a deep pie pan. Drizzle the apricot cider over the apricot slices. And next, in a medium bowl combine all of the dry ingredients and mix together. Add in the butter pieces and blend into the dry ingredients with either a pastry blender or two knives until the mixture looks like coarse meal. Evenly distribute the flour mixture on top of the apricots in the baking dish.
Gently place the pie dough over the apricot slices and push the edges together to form an air tight seal.
In a little bowl, combine together the tap water and egg white and then sweep on top of the pie dough. This will give the dough with a pretty golden brown tone. Then, sprinkle the sugar on to the egg white and water mixture.
Put the apricot cobbler in the oven and bake for 40 mins or until the juices are bubbling. Allow to cool for 15 minutes in the pie pan before slicing.
Apricot Cobbler Ingredients:
8 cups of peeled and sliced tart apricots (around 3 lbs)
1/3 cup of apricot cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 tsp of cinnamon
1 tbs butter, finely sliced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 teaspoon of tap water
1 large egg white, lightly beaten
1 tbsp . of granulated sugar
Cobbler Preparation:
Pre-heat the oven to 350. Then, put the apricot slices in a lightly greased 11x7 glass baking dish or a deep pie pan. Drizzle the apricot cider over the apricot slices. And next, in a medium bowl combine all of the dry ingredients and mix together. Add in the butter pieces and blend into the dry ingredients with either a pastry blender or two knives until the mixture looks like coarse meal. Evenly distribute the flour mixture on top of the apricots in the baking dish.
Gently place the pie dough over the apricot slices and push the edges together to form an air tight seal.
In a little bowl, combine together the tap water and egg white and then sweep on top of the pie dough. This will give the dough with a pretty golden brown tone. Then, sprinkle the sugar on to the egg white and water mixture.
Put the apricot cobbler in the oven and bake for 40 mins or until the juices are bubbling. Allow to cool for 15 minutes in the pie pan before slicing.
About the Author:
Looking for collard greens recipe, then go to Kathy's blog for a baby carrots recipe.
Aucun commentaire:
Enregistrer un commentaire