Cobbled Together

As far as desserts go, I always think of cobbler as the more virtuous of the pastry options. This is probably foolish on my part, but the fruit allows me to convince myself that I am not being that naughty.

This recipe for Cherry-Apricot Cobbler was originally published in Bon Appetit magazine. This cobbler doesn't require fresh fruit, so it's the perfect summer into fall cobbler recipe. Since we are staring autumn square in the face (the equinox is this week), I thought I should share a recipe that had an autumnal feel. And, since I just got back from Kentucky, I thought it ought to have a little bourbon in it!

Cherry-Apricot Cobbler
Serves 8


Ingredients:
Filling:
3 14.5 oz cans pitted tart cherries in water, drained
1 1/2 cups dried apricots, diced
3/4 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon ground allspice


Topping:
1/2 cup whole wheat pastry flour
1/2 cup sugar
1/3 cup unbleached all purpose flour
3/4 teaspoon baking powder
1/4 cup salt
2 large eggs
1/2 cup whole milk
2 tablespoons bourbon
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract

Preheat oven to 350 F. Butter 11x7x2" glass baking dish. Combine cherries, apricot, 3/4 cup sugar, almond extract and allspice in a large bowl until fruit is well-coated. Spread evenly in prepared dish.


Whisk together wheat flour, 1/2 cup sugar, all purpose flour, baking powder and salt. Add in eggs, milk, bourbon, lemon peel and vanilla. Combine well. Spoon mixture over fruit filling.


Bake until topping is golden brown and juices are bubbling thickly at edges, about 50 minutes. Serve warm with ice cream or fresh whipped cream.