Apricot Berry Cobbler

My friend Suzanne has been coming over a lot recently, helping my mother and me raid my next door neighbor Pat’s Blenheim apricot tree (with Pat’s blessing of course).

Suzanne has 3 growing teenagers to feed, so she can put those apricots to work!

This week she walked me through her steps of making a fruit cobbler, using blackberries and Pat’s apricots.

What I love about cobbler recipes is that they are so forgiving. If they end up runny, that’s okay because you aren’t trying to contain them in a pie shell.

If they’re a little too tart, just serve them with some vanilla ice cream.

Cobblers travel well for potlucks and you just serve them with a spoon. Best of all, they’re a wonderful way to enjoy the fruit of the season.


Cobbler Filling:

  • 5 cups pitted, quartered apricots (Blenheims if you can get a hold of some)
  • 3 cups blackberries (or boysenberries or blueberries)
  • 1 cup white granulated sugar
  • 2 Tbsp flour (for thickening)

Cobbler Topping:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tbsp white granulated sugar
  • 1/2 cup (1 stick or 4 ounces) butter softened plus 1/4 cup melted butter
  • 1 cup buttermilk
  • 1/2 teaspoon almond extract
  • 2 Tbsp brown sugar