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.

3-4 cups or 2 pounds

• Fresh apples, pears, peaches, berries, rhubarb
• Canned pears, peaches, mixed fruit
• Frozen berries, peaches, mixed fruit


• 1 Tbsp cornstarch or flour + 1 Tbsp lemon or orange juice (or liquid from canned fruit)
• 1 egg

up to 1/3 cup

• White sugar
• Brown Sugar
• Honey
• Orange juice

1/4 to 1/2 teaspoon

• Nutmeg
• Cinnamon
• Dried fruits (dates, raisins, cranberries)
• Vanilla


• 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


  1. Wash hands with warm, soapy water.
  2. Using the chart above, choose your ingredients and topping style.
  3. 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.
  4. Slice or cut fruit into chunks as desired. Leave berries whole.
  5. Place fruit in pan. Add sweetener, if needed. Tart fruits may need more while canned fruits may need none.
  6. 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

Translate »