| Recipes with similar ingredients: | ||
Apricot Crisp | ||
|
Apricot Nut Drop Cookies | ||
|
Apricot Balls | ||
|
Apricot Cookies | ||
|
Apricot Cobbler | ||
Email
Print
Apricot Cobbler
Ingredients:
3/4 c. sugar
1 Tbs. cornstarch
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 c. water
3 cans (15 1/4 oz. each) apricot halves, drained
1 Tbs. butter
TOPPING:
1 c. flour
1 Tbs. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbs. cold butter
1/2 c. milk
3/4 c. sugar
1 Tbs. cornstarch
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 c. water
3 cans (15 1/4 oz. each) apricot halves, drained
1 Tbs. butter
TOPPING:
1 c. flour
1 Tbs. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbs. cold butter
1/2 c. milk
Directions:
In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2 qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 for 30-35 minutes or until golden brown and a toothpick inserted into topping comes out clean.
Makes 6 Servings
In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2 qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 for 30-35 minutes or until golden brown and a toothpick inserted into topping comes out clean.
Makes 6 Servings
This recipe has not been rated or commented on