A cup of strawberries adds intrigue to this party-ready summer cobbler, but feel free to use all apricots and let the stone fruit shine on its own.

Advertisement

Ingredients

Filling
Topping

Directions

Instructions Checklist
  • Filling:

    Preheat oven to 375 degrees. Stir together apricots, strawberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.

    Advertisement
  • Topping:

    Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.

  • Bake until bubbling in center and biscuits are golden brown, 1 hour (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

Cook's Notes

The trick to pillowy biscuits is to leave pea-size bits of butter intact, and mix only until the dough forms. It'll be sticky, so use two spoons to drop it onto the fruit.

Variations

Cherry:

In step 1, stir together 2 pounds sour cherries, pitted (5 cups); 3/4 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.

Plum-Nectarine: In step 1, stir together 2 pounds plums (preferably Italian prune; about 9 small), cut into 1/2-inch wedges (5 1/4 cups); 1 pound nectarines (about 3), cut into 1/2-inch wedges (2 1/2 cups); 3/4 to 1 cup sugar (depending on sweetness of plums); 2 tablespoons plus 1 teaspoon cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.

Mixed Berry: In step 1, stir together 5 cups mixed raspberries, blueberries, and blackberries; 3/4 cup sugar; 2 tablespoons cornstarch; 2 teaspoons lemon juice; and 1/4 teaspoon salt.

Peach-Raspberry: In step 1, stir together 2 1/2 pounds peaches, cut into 1/2-inch wedges (8 cups); 6 ounces raspberries (1 1/4 cups); 3/4 cup sugar; 3 tablespoons cornstarch; 2 teaspoons lemon juice; and 1/4 teaspoon salt. In step 3, bake 1 hour to 1 hour, 15 minutes.

Reviews