Apricot Cobbler
From chefmeow 15 years agoIngredients
- 2 cups all purpose flour shopping list
- 1 teaspoon kosher salt shopping list
- 1/3 pound unsalted butter shopping list
- 6 tablespoons ice water shopping list
- 6 cups fresh apricots sliced but not peeled shopping list
- 1 cup granulated sugar shopping list
- 1/2 cup brown sugar shopping list
- 2 cups water shopping list
- 4 tablespoons unsalted butter shopping list
How to make it
- Preheat oven to 400 then liberally butter inside of rectangular baking pan.
- Mix flour and salt then use pastry cutter to lightly work in butter until well blended and crumbly.
- Add ice water a couple of tablespoons at a time until the dough holds together.
- Divide dough into 2 portions then pat into rounds and cover in plastic wrap and refrigerate.
- In heavy saucepan bring apricots, sugars, water and remaining butter to boil over medium heat.
- Boil 5 minutes stirring often to prevent sticking then remove from heat and set aside.
- On lightly floured surface roll one ball of pastry to pie crust thickness and cut into 1" strips.
- Pour half of the fruit mixture into baking pan then cover with the strips.
- Roll out the second ball of pastry and cut it the same way.
- Put remaining fruit mixture into pan then lay strips over it and bake 45 minutes.
- Serve warm.
People Who Like This Dish 1
- lovemybirds Dayton, OH
- chefmeow Garland, TX
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