Apricot-Blackberry Cobbler

This weekend the Farmer’s Market was brimming with beautiful summer fruit.  Berries of all sorts, cherries, and stone fruit, all on display and waiting to be turned into the best summer desserts.  I chose apricots and blackberries and made this traditional fruit cobbler.  I am very pleased with the result.

A cobbler consists of fresh fruit, blanketed with a layer of biscuit dough, and baked until the fruit is tender and bubbly and the biscuit top is handsomely golden brown.  I chose to use a crumbly topping rather than cut biscuits, but you can certainly customize the dish to your specifications.  Use a combination of fruits or just one, add your favorite flavorings to the fruit filling and the topping, then put it all together and wait for the compliments.

I was inspired by this article in the most recent edition of  “Fine Cooking” magazine.  They offer a template, of sorts, by which you can put together a unique combination of ingredients to create your own distinctive summer fruit cobbler.  I had to make a few changes, to account for our small family, but…fruit cobbler is as good for breakfast as it is for dessert.  There won’t be leftovers for very long.

Topped with a scoop of vanilla ice cream or gelato, fruit cobbler makes a terrific summer dessert and special breakfast or brunch dish.  Here’s how to do it…

Apricot-Blackberry Cobbler

A summer fruit cobbler with a crumbly biscuit top, a maple-cream glaze, and the best combination of stone fruit and berries.  Make one soon and enjoy it for dessert, breakfast, or brunch.

Course Breakfast, Brunch, Dessert, Snack
Cuisine American, Canadian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings
Author Adapted from "Fine Cooking" Magazine


  • 5 1/2 ounces all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • scant 1/2 teaspoon salt
  • 2 ounces cold, unsalted butter, diced into 1/2-inch cubes (4 tablespoons)
  • 1/3 cup heavy cream
  • 1/8 teaspoon almond extract
  • 1 1/4 pound pitted and sliced fresh apricots
  • 8 ounces fresh blackberries, rinsed
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • a pinch Kosher salt
  • 1/2 teaspoon pie spice (I use Penzey's)
  • soft butter, for greasing the baking dish
  • 1 tablespoon heavy cream
  • 1 tablespoon maple syrup


  1. Whisk together the first 4 ingredients in a medium mixing bowl.  Cut in the cold butter until the mixture resembles coarse meal.  Add the heavy cream and 1/8 teaspoon almond extract and stir together quickly with a fork.  The mixture should form large crumbs.  Drizzle in a little more cream if it seems excessively dry.  Cover the bowl and refrigerate while you prep the fruit mixture.

  2. In a small mixing bowl, combine the 1/4 cup sugar, cornstarch, and pie spice.  In a large bowl, gently combine the fruit with the sugar mixture.  Make sure the fruit is evenly coated with the sugar and spice.  Set aside while the oven preheats.

  3. Preheat the oven to 400°F.  Butter a 1 1/2 quart baking dish with softened butter.  In a small cup or bowl, combine the 1 tablespoon cream and the maple syrup.  Pour the fruit into the prepared dish and distribute it evenly.  Top with the chilled biscuit dough, crumbling it over the fruit in an even layer.  Carefully dab the biscuit crumbles with some of the maple-cream mixture; you just need a little, don't soak the biscuit topping.  Place the dish in the oven and bake until the topping is golden brown and the fruit filling is bubbling throughout the dish.  This will take about 30-35 minutes.  (Tent with foil if the topping gets too brown).  Remove the cobbler to a rack and dab a little more of the glaze atop the baked biscuit crumbles.  Allow the cobbler to cool for 45 minutes before serving.  Top with ice cream, if you like.  Refrigerate leftovers and use within 2 to 3 days.  Reheat gently for a very special breakfast treat. 

Recipe Notes

I used the "Fine Cooking" magazine formula for fashioning a customized fruit cobbler.  You can see an example of their recipes here.