Apricot Cherry Cobbler – Simply Scratch

Apricot Cherry Cobbler is easy yet impressive! A super simple dessert consisting of sweet cherries and apricots baked in a crisp yet soft pillowy cake. Serve with a scoop of ice cream and candied almonds over top. Yields 8 to 10 serving (depending on serving size).

Fact: I love fruit cobbler.

There’s just something about this particular dessert that I can’t get enough of. Specifically, when summertime when fruit is at its peak and options are endless. Over the years I’ve shared my recipes for blueberry, triple berry, brown butter peach and strawberry rhubarb cobbler. Today I’m excited to share with you the latest cobbler to come from my kitchen, apricot cherry!

Todays recipe, makes 5 cobbler recipes here on SS. The combination of the two stone fruits, plus the soft pillowy cake is a match made in heaven. I like to top this with a scoop of vanilla ice cream (however whipped cream is also delicious!) and I also quickly made some candied sliced almonds to sprinkle overtop, only because it just seemed like the right thing to do.

A cobbler is one of the most versatile desserts that hits every.single.time.

Prepare to fall in love.

To Make This Apricot Cherry Cobbler You Will Need:

• unsalted butter (melted) – Adds richness and flavor.
• unbleached all-purpose flour – Lends structure for the cobbler batter.
• granulated sugar (white) – For sweetness and flavor.
• baking powder – Will create lightness in the cobbler batter, which makes it rise.
• cardamom – Lends a citrusy and slightly sweet flavor.
• nutmeg – Warm, aromatic with subtle hints of clove.
• fine salt – You can use sea salt or pink himalayan to enhance the flavors in this recipe.
• whole milk – Or substitute with half & half.
• apricots – Use ripe, but not overly ripe apricots. Remove the area around the pit to avoid the tough wiry fibers when baked.
• cherries –  I used dark sweet cherries for this recipe.
• lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains solid.
• vanilla extract – Lends warmth, flavor while enhancing other flavors.
• almond extract – Also enhances the flavors of the fruit.

for serving (optional):

Prep the fruit:

First things first, start by pitting 10 ounces of cherries and cutting them in half.

Next cut 1-1/2 pounds of apricots in half, remove the pit and use a spoon to scraped the area that was around the pit to remove those tough fibers. Then cut each half in half again.

NOTE: if you don’t scrape the area that was around the pit, you may find wiry fibers in your cobbler!!

Preheat your oven to 375°F or 190°C.

Pour 1/2 cup of melted unsalted butter into a 9×13 oven-safe ceramic or porcelain baking dish.

Make The Cake:

In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon cardamom, 1/2 teaspoon ground nutmeg and 1/8 teaspoon fine salt.

Whisk well to combine.

Next, pour in 1 cup half & half or use whole milk.

Stir to combine.

Pour the cobbler batter over top of the melted butter. Do not mix.

NOTE: If your butter solidifies before you can pour in the cake batter over top, just pop it in the oven for 30 seconds to a minute to melt. Then pour in the batter.

In a large sauce pan add the apricots, juice of 1 (medium sized) lemon and 1 cup granulated sugar.

Bring  to boil over high heat, stirring often until sugar dissolves and liquids starts to boil.

Remove the pan off of the heat and add 3/4 teaspoon vanilla and 1/8 teaspoon almond extract.

Next add in the cherry halves.

Toss to combine.

Spoon  the cherry and apricot mixture haphazardly over top of the cake batter.

Bake on the middle rack of your preheated oven for 30 to 35 minutes.

Allow the apricot cherry cobbler to cool for a few before serving.

While waiting for it to cool, I quickly whipped up some candied sliced almonds to go over top of the ice cream. I made a half batch, but I’ll include a link in the recipe in the printable.

Scoop into bowls, top with a scoop of vanilla ice cream (however, butter pecan would be equally amazing) and top with candied almonds.

Click Here For More Cobbler Recipes!

Enjoy! And if you give this Apricot Cherry Cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!