I am wasting a perfectly good day today. There are lots of things to do, but I surely don’t want to do any of them.
Kathy, we tried your cobbler recipe last night. It was good, but we decided we liked the first one better. There are two reasons for that, I think. First is that recipe #1 was created for fresh apricots. #2 is it didn’t use nearly as much sugar and butter, so there were less guilt spasms wracking our bods as we ate the entire thing.
If I make the first one again, I will probably double the dough part so it will cover most of the top, thus becoming more suitably fattening. It was divine and I had a hard time giving Bob his share. Don’t tell him that, k?
Here’s the original:
Fresh Apricot Cobbler
- 1/2 cup sugar (I use the organic cane kind but it tastes just the same)
- 1Tbsp cornstarch
- 4 cups fresh apricots (frozen would probably work, too)
- 2 Tbsp water
- 1 cup Bisquick baking mix
- 1/4 cup milk (I used whole because I had some left over from another recipe but non-fat would be just as good)
- 1/4 cup chopped nuts – I used walnuts – it was a good choice
- 1 Tbsp sugar
- 1 Tbsp. butter, melted
Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan.
Stir in apricots and water.
Heat to boiling, stirring constantly.
Boil and stir one minute. Pour into ungreased 1 1/2 quart casserole.
Stir together remaining ingredients until a soft dough forms.
Drop dough by tablespoonsful onto hot apricot mixture. Bake at 425 degrees for 15 minutes or until golden brown. Serve with cream if desired, or a la mode if you’re feeling decadent.
Like I said, there wasn’t enough dough for my tastes, so I’ll make half again as much or possibly double it. This was toe-curlingly good. I think I got the recipe from About.com, but not positive.