Welcome to the Free Recipe of the Month!
Each month I feature a free recipe for visitors and regular subscribers. Once the month has passed, the recipe is retired into the BB Recipe Archives. So bake while the oven's hot! These recipes are only here and free for four short weeks!
Peach Apricot Cobbler
A touch of naturally sweet ground pecans and a tiny bit of turbinado sugar on top brings out the southern flavor of this summery peach-apricot cobbler. I like this combination because the apricots are more intensely flavored while the peaches add a beautiful juiciness.
Fruit Part
½ cup dried apricots
2 cups peaches, cut in eights
2 cups apricots, cut in quarters
1/3 cup orange or mango juice
3 tablespoons brown, white or coconut sugar
1 tablespoon arrowroot or cornstarch
Cobbler Topping
½ cup finely ground pecans
½ cup unbleached all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup brown, white or coconut sugar
¼ cup unsalted butter, melted
¼ cup Greek yogurt
1 egg
1 teaspoon pure vanilla extract
1 tablespoon turbinado sugar
Preheat oven to 350 F. Butter or spray an 8 by 8 inch square pan and set aside.
Place the dried apricots in a small bowl and covering with boiling water and let stand ten minutes. Drain, dry and finely mince the apricots.
In a medium bowl, mix the peaches, fresh apricots, dried apricots, orange juice, brown sugar and arrowroot. Toss to mix well and spoon into prepared baking dish.
For the Cobbler Topping, in a medium bowl, blend the pecans, flour, baking powder, salt and sugar. Mix in the yogurt, egg and vanilla. Deposit dollops of the topping over the fruit. Dust with the turbinado sugar.
Bake 25-30 minutes until topping is lightly golden brown.
Serves 6-8
