Apricot Streusel Cobbler
peak summer in a dessert
It’s no secret that I love summer. I love it for the long days and the flowers. For the swims and the dinners outside. For the ice cold wine and the fruit. Especially the stone fruit. And while I love all stone fruit, I especially love fresh apricots.
I keep a huge bowl of them on the counter for snacking. And when they start to go off, this is our new favourite way to use them up.
This cobbler was a huge hit. Everyone had seconds and I’m already planning to make it again this week. I made it with mostly apricots and a few peaches, but it would work with anything, really, from plums to nectarines to apples. Throw in a handful of blueberries or raspberries if you have them. If it’s not summertime when you’re making this, frozen fruit works, too!
APRICOT STREUSEL COBBLER
Cobbler
250 grams (1¼ cups) white sugar
185 grams (13 tablespoons or 1 stick + 5 tbsp) butter, softened
3 eggs
120 grams (½ cup) yogurt
1 tsp vanilla extract
¼ tsp almond extract (this is important!)
225 grams (1¾ cups) flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
Fruit
12 - 16 fresh apricots (or another fruit or mix of fruits), quartered
Streusel
1/2 cup oats
1/2 cup brown sugar
a few big chunks of butter, cubed
pinch salt
Preheat the oven to 180C/350F. Place all the chopped fruit in any oven-proof dish.
Make the cobbler batter in a large bowl: beat together the softened butter and sugar with a whisk or a fork, then whisk in the eggs, yogurt and vanilla and almond extracts.
Now add in the flour, baking powder, baking soda and salt and mix it up with a wooden spoon until just barely mixed.
Spoon this batter evenly on top of the fruit. It will expand so don’t worry too much about spreading it out perfectly.
In the now-empty bowl, make the streusel topping by mixing everything with your fingers until the butter is more or less incorporated. Add more butter if it’s too dry. Sprinkle the streusel on top and bake in the preheated oven for 25 - 35 minutes or until the fruit is bubbling and a toothpick inserted into the cobbler comes out with no wet batter on it.
Serve warm or at room temperature with vanilla ice cream.
