Apricot Cobbler

It's easy to make a cobbler with your favorite fresh or canned fruit.

What’s the difference between a cobbler, crisp, and crumble?

Cobbler is baked fruit filling with thick top crust, usually made with biscuits.
Crisp is baked fruit filling with streusel crumble topping.
Crumble is similar to crisp, but topping is made with oats.

Ingredients
Fruit 3-4 cups or 2 pounds	• Fresh apples, pears, peaches, berries, rhubarb • Canned pears, peaches, mixed fruit • Frozen berries, peaches, mixed fruit
Thickener optional	• 1 Tbsp cornstarch or flour + 1 Tbsp lemon or orange juice (or liquid from canned fruit) • 1 egg
Sweetener up to 1/3 cup	• White sugar • Brown Sugar • Honey • Orange juice
Spices 1/4 to 1/2 teaspoon	• Nutmeg • Cinnamon • Dried fruits (dates, raisins, cranberries) • Vanilla
Topping	• Cobbler: 2 cups CNP Master Mix, 1 cup water, 1/4 cup sugar • Crisp: 1 1/2 cups crushed whole-wheat cereal or 3/4 cups oats, 1/4 cup sugar, 1/2 cup CNP Master Mix, 3 Tbsp margarine, melted • Crumble: 1 cup oats, 1 cup CNP Master Mix, 1/4 cup margarine, 1/2 cup sugar

Directions

Wash hands with warm, soapy water.
Using the chart above, choose your ingredients and topping style.
Use an electric skillet, heavy pan for stovetop, 1 1/2-quart casserole dish or 8×8-inch baking pan for the oven. Coat with nonstick spray.
Slice or cut fruit into chunks as desired. Leave berries whole.
Place fruit in pan. Add sweetener, if needed. Tart fruits may need more while canned fruits may need none.
Dissolve cornstarch or flour in lemon juice. Pour over fruit. Add spices.

7. Mix topping:

Cobbler – mix and drop by spoonfuls over fruit.
Crisp – melt margarine, mix ingredients, and layer over fruit.
Crumble – blend ingredients with a fork, sprinkle coarse topping over fruit.

8. Cook until topping is golden brown and fruit is bubbling.

Oven – 400°F, 25-30 minutes
Electric skillet – about 350°F, 25-30 minutes
Stovetop – medium heat, covered pan, 25-30 minutes

Makes 9 pieces

Each piece is 1 serving

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here.

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.