Apricot – Cherry Cobbler with Cinnamon Biscuits
Fresh Fruit Gently Sweetened in Individual Ramekins are Begging You to Dig Into!
Apricots and Cherries are in season right now – add a quick Cobbler- Cinnamon Biscuit topping for an incredible dessert.
This casual fruit dessert Is made in individual one cup ramekins – the PERFECT Summer treat!
Light with just the right amount of sugar so the fruit flavors shine through.
I adore baking in Summer with so many” just picked” fruits to choose from.
Crisp, Crumble, Betty, Or Buckle – just some other names for fruity desserts.
Cobblers are a fruit dessert baked with biscuit-style topping – I just love making this one… I find it relaxing to put together the biscuit topping; rolling out the dough and cutting into decorative shapes. Today I am using 3 petite 1″ individual circles of cobbler dough to place on top of the fruit… sometimes I use a “heart” cut-out.
Adding Bing Cherries to the Apricots offers a duo color combination and I just adore ~ the cherries bleed into the apricots creating this awesome hot-pink hue!
Spices add an wonderful aroma, sweetness and essence to the cobbler.
The fruit filling contains cardamom and allspice; the cobbler topping – a healthy dose of cinnamon.
With a pastry blender – cut the butter into the dry ingredients, add buttermilk, bring dough together and roll out 3/4 inch thick.
Add a quick brush of buttermilk on top of them and a dusting of coarse sanding sugar.
So this cobbler is lighter in calories with lots of fruit, lightly sweetened and dotted with cobbler dough.
Although I love making and enjoying pie as well – there is a lot of top & bottom crust!
Apricots are special; some say their flavor is a cross between a peach and a plum – I think they have their own unique flavor.
Sometimes tart, when they are ripe, their flavor is heaven scented.
A COBBLER is called so because its top crust is not smooth like a pie crust but rather “cobbled” and coarse. Usually dropped or spooned over the fruit.
My recipe has rolled and cut biscuit topping, but you could also roll and cut pieces to cover or dot the fruit filling.
Some interesting Apricot Facts & Nutrition:
Today, nearly 85 percent of the apricots grown in the United States come from California. 300 apricot growers harvest about 17,000 acres of fruit.
Apricots mostly ripen on the tree. Once picked, they become softer but not more flavorful. Look for fruit that is bright with no green tinge.
Apricots are a member of the Rosaceae family along with peaches, apples and pears. They’re in season from early May to July, sometimes longer.
It’s best to enjoy apricots whole and unpeeled, as the skin boasts large amounts of fiber and nutrients.
Just 2 fresh apricots = 34 calories. Apricots are a great source of many antioxidants, including beta carotene and vitamins A, C, and E.
The beloved Blenheim apricot tree (Prunus armeniaca “Blenheim”) has been grown in the Santa Clara Valley — better known as Silicon Valley — of California for over 100 years. Blenheim, also known as Royal, are the most common commercially grown apricots in the world. This type of apricot is also a freestone.
What’s a Freestone? A freestone fruit has flesh that falls right off the pit. You just slice the fruitdown the middle, and pull it right off the pit.
Clingstone: with flesh that adheres strongly to the pit.
Enjoy the fruits of Summer!
In the mood for a little something sweet? See all my creative DESSERT RECIPES here.
Karen's Apricot - Cherry Cobbler with Cinnamon Biscuits
The Fruit Filling:
- 2 1/2 pounds fresh apricots about 6-8 large; 4 cups sliced
- 2 teaspoons fresh lemon juice
- 1/2 cups pure cane sugar organic - use 2/3 cups for more sweetened
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 1/4 teaspoon sea salt
- 2 tablespoons cornstarch I use non GMO
- 2 tablespoons unsalted butter cut into 1/4" cubes; organic
For the Cinnamon Biscuit Topping:
- 1 cup all purpose flour non GMO
- 4 tablespoons pure cane sugar organic
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon (can use pumpkin pie spice if you like)
- 3 tablespoons unsalted butter cold, cut into tablespoons
- 5 tablespoons low fat buttermilk + 2 teaspoons for brushing the biscuits
- 1 tablespoon sanding sugar (coarse) can use regular sugar too
- Preheat oven to 350 degrees. Have ready 6 one cup capacity ramekins on a rimmed baking tray.
- Wash and dry the apricots, Slice in half, remove pits. Cut into thick slices, then cut those in half. Add to a large bowl. Pit the cherries; cut each in half, add to bowl.
- Add remaining filling ingredients and give a big stir to evenly distribute.Fill the ramekins evenly with the filling. Bake in the oven 20 - 25 minutes until the fruit has softened and bubbly (will cook some more so do not overcook.)
Cinnamon Biscuit Topping:
- While the filling cooks, make the biscuits.Add flour to a large bowl. Add all ingredients except the buttermilk and sanding sugar. Give a stir to blend - then cut the butter in with a pastry blender until the butter is the size of large peas.Add the buttermilk and mix gently with a rubber spatula or wooden spoon.
- Gather the dough quickly with your hands to bring together - place on a lightly floured cutting board. With a rolling pin, gently roll until 3/4" thick. Cut out biscuits with a round 1" biscuit (or cookie cutter) - Make 18; 3 per ramekin. Place cut biscuits in the refrigerator for 5 minutes as the filling cooks. Will have some extra dough leftover for 2 large biscuits .
- Add biscuits on top of the warm fruit ramekins - three per ramekin. Quickly brush with buttermilk and top each with some coarse sugar.Pop back in the oven until the biscuits are golden brown, cooked through and the filling is bubbling - about 15 - 18 minutes.Serve warm and enjoy! (Easily reheated too.)