Apricot Cobbler : Episode 413

Apricot Cobbler

You can use any stone fruit for this recipe - it all works!

In a pie plate cut enough apricots in half to make a single layer. I used about 20 for a 12 inch pie plate.

Sprinkle with some Maple Syrup with the cut side up. Bake in a 400 oven for 10 minutes.

The cobbler topping is 2 c of Granola, 2 T Flour, 1/2 t Allspice, 1/2 t Cinnamon and 1 C Butter. Use a pastry blender or a couple of knives to blend this into course crumbs. My Mom had cold hands and could do this with her fingers!

Sprinkle the cobbler topping over the Apricots and then sprinkle with some more Maple Syrup.

Bake in a 350 oven for 30-45 Minutes until the crust is golden brown and the fruit is bubbling.

Let stand for 10-20 minutes after baking to allow the juices to solidify.

Scoop onto a desert dish with a dab of custard or sour cream or yogurt for a delicious and quick desert.

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