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This is also known as a buckle. Adding some finely minced dried apricots naturally sweetens this recipe and intensifies the taste of the peach-apricot filling. A bit of turbinado sugar on top adds sparkle and brings out the country flavor of this summery cobbler. The fruit caramelizes slightly while the topping puffs up and turns golden with a texture somewhere between a scone and a biscuit. For a deeper Southern flavor, replace half the flour with cornmeal.

Cookbook author Marcy Goldman

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Ingredients

measuring cup

Servings: 8-10

For the filling

For the topping

For the topping

Directions

  • Step 1

    For the filling: Preheat the oven to 350 degrees. Butter or spray an 8-inch square pan.

  • Step 2

    Place the dried apricots in a small bowl and cover with the boiling water. Let stand until softened, about 10 minutes. Drain, dry and then finely mince the apricots.

  • Step 3

    In a medium bowl, mix the reconstituted apricots, peaches, fresh apricots, orange juice, sugar and cornstarch (or arrowroot powder). Gently toss to combine and transfer to the prepared baking dish.

  • Step 4

    For the topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon or silicone spatula, stir in the melted butter, then the buttermilk or yogurt, egg and vanilla until combined. The topping mixture will be thick and sticky.

  • Step 5

    Drop dollops of the topping over the fruit. Dust with the turbinado sugar.

  • Step 6

    Bake for 25 to 30 minutes, or until the topping turns light golden brown. Serve warm.

  • Step 7

  • Step 8

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    Nutritional Facts

    Per serving (based on 10)

    • Calories

      200

    • Fat

      6 g

    • Saturated Fat

      4 g

    • Carbohydrates

      34 g

    • Sodium

      115 mg

    • Cholesterol

      35 mg

    • Protein

      3 g

    • Fiber

      2 g

    • Sugar

      18 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Cookbook author Marcy Goldman

    Tested by Sophia Nguyen.

    Published August 5, 2019

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