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Peach-Apricot Cobbler




Source of Recipe


Internet


List of Ingredients




½ cup granulated sugar (or to taste)
2 tablespoons cornstarch
1 can (1 pound 13 ounces) sliced peaches, drained, juice reserved or use fresh
1 can (101/2 ounces) apricot halves, drained,
juice reserved or use fresh
1 tablespoon butter
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Topping
½ cup all-purpose flour
½ cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
2 tablespoons butter, softened
1 large egg

Garnish
1 cup heavy cream
2 tablespoons honey, at room temperature
(I sell a locally grown honey that is wonderful)
½ teaspoon ground cinnamon



Recipe



Preheat oven to 400 degrees adjust for glass or coated pans.

In a medium saucepan, mix together sugar and cornstarch. Stir in ½ cup each of reserved peach and apricot juices. If using fresh fruit, puree some extra fruit for the juice. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2 minutes. Remove from heat.

Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1 ½ quart casserole.

To prepare topping, mix together flour, sugar, baking powder, salt, butter, and egg. Spoon topping over fruit mixture.

Bake cobbler until topping is lightly golden and fruit filling is bubbling, about 30 minutes. Transfer casserole to a wire rack to cool slightly.

To prepare garnish, beat together cream, honey, and cinnamon at medium speed until soft peaks form.

Serve cobbler warm, topped with spiced whipped cream.