Fill your house with the aroma of a freshly baked apricot cobbler. Delicious!
Serve the apricot cobbler with a scoop of vanilla ice cream and a glass of iced orange cream soda.
This apricot cobbler recipe was made with fresh apricots that I helped pick from a neighbor’s tree. Picking the ripe apricots reminded me of visiting my paternal grandmother, Momo, who had an apricot tree.
Momo had a knack for adding apricot baby food to her cake. The cake was moist and tasted scrumptious.
My job on visits to Momo’s was to pick the fruit from the trees, gather vegetables from the garden, and hang wet clothes from the washer onto the clothes line.
Doing chores at Momo’s wad work but fun. Eating the fruit from the apricot, plum, peach and pomegranate trees was my reward.
- 15-17 fresh apricots
- 1 cup flour
- 1 cup sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/4 cup coconut oil
- Grease a 9-inch fluted round pie pan.
- Wash and slice the apricots, placing them with the skin side down into the pan.
- Mix all other ingredients until crumbly.
- Cover the top of apricots with the crumbly mixture.
- Bake at 320 degrees for 45 minutes.
- Delicious served alone or with vanilla orange ice cream.
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Originally, this apricot cobbler recipe was linked to Miz Helens Country Cottage for her Full Plate Thursday blog linking party.
ps. Just curious, do you have an apricot or peach dessert you like?