Recipe for cooking apricot cobbler

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Apricot Cobbler

3/4 c. sugar
1 Tbsp. cornstarch
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 c. water
3 (15 1/4 ounce) cans apricot halves, drained
1 Tbsp. butter or butter replacement

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water; bring to a boil over med. heat. Boil and stir for 1 min.; reduce heat. Add apricots and butter; heat through. Pour into a greased 2-qt. baking dish.

Topping
1 c. all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cold butter or butter replacement
1/2 c. milk

Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30 to 35 mins. or until golden brown and a wooden pick inserted into the topping comes out clean.

Makes approximately 6 servings.