Apricot Cobbler

My favourite thing about Summer is how the best fruit suddenly becomes affordable and readily available -there is nothing better than walking through the fruit store and filling up your trolley with mangoes, watermelon, peaches, lychees, longans..

Apricot Cobbler with Vanilla Bean Ice cream

..I'll stop now. I think you get the picture..

They LOOK juicy..

Among the summer fruit is the juicy looking apricot. I say juicy LOOKING because, more often than not, I always end up with floury tasting ones! And every subsequent year, I forget and buy yet another bag, only to be disappointed again. This year, however, was gonna be different. This year, I had a back up plan.

Pictured: back up plan.

This year, I found myself a brilliant apricot cobbler recipe from Delicious Magazine. 

Step 6: Sprinkle with remaining sugar

This year was actually the first time I had a juicy apricot. It was as if God had smiled upon me and placed a few in my bag. And as for the rest? They went into my cobbler.

This recipe is ridiculously easy and tastes amazing. Somehow, cooking the apricot brings out its tart flavour which is complimented so well by the crust. I even found myself hoping I would find some duds so I could make more!


Apricot Cobbler (from delicious. December 2011)
Serves 4 to 6

Ingredients:
50g unsalted butter
3/4 cup plain flour
2tsp baking powder
1/2 cup caster sugar
3/4 cup milk
6-8 apricots, halved and with stones removed(I just use enough to cover the top of the casserole dish)
Icing sugar and vanilla ice cream to serve


Method:
1. Preheat oven to 180°C
2. Place the butter in a 2L casserole dish and place it in the oven to melt while you make the batter
3. Combine flour, baking powder, 1/4 cup sugar and a pinch of salt in a bowl
4. Add the milk and mix well to form a smooth batter
5. Pour the batter into the casserole dish WITHOUT mixing. Be careful not to burn yourself
6. Arrange the apricots on top and sprinkle with remaining sugar
7. When the oven has preheated, insert the cobbler and bake for 1 hour or until the edges have started to caramelise and the fruit has sunk into the batter
8. Dust the warm cobbler with icing sugar and serve with ice cream