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Make: Apricot Cobbler

Make: Apricot Cobbler

Have you seen them? The fuzzy, orange-yellow-pink balls adorning gnarled trees? The apricots of Silicon Valley are ready for harvest! If you haven't yet noticed them, look around and you'll likely spot some. This website's logo is an apricot, paying homage to the stone fruit that blanketed this valley before computer technology overtook the land.

There still remain a few precious apricot orchards scattered about; one is at the Saratoga Library (pictured below). Both of my parents are Silicon Valley natives with childhood tales from the 1950's and 60's that involve this delectable fruit. My father got busted for pelting cars with flying apricots in Los Altos; my mother worked at apricot orchards in Cupertino, drying the fruit with sulfur.

Nothing beats eating an apricot straight from the tree, its juicy flesh warm from the sun. My other favorite way to enjoy apricots is in a cobbler. This recipe is extra simple and insanely delicious. Bon Appétit!

APRICOT COBBLER

1/4 cup butter (half a stick)

1 cup flour

2 teaspoons baking power

1/2 teaspoon salt

1/4 cup sugar

3/4 cup milk

2 cups apricot slices (or more!)

  • Melt butter in the bottom of a baking dish. You can use any size, I recommend 8 inch x 8 inch.
  • Blend flour, baking powder, salt, sugar, and milk with a whisk.
  • Pour batter into baking dish.
  • Sprinkle the apricot slices on top of the batter.
  • Bake at 325° for about 1 hour.
  • Serve with a dollop of freshly whipped cream.

Use this recipe as a launching pad to make different varieties of cobbler. Peaches and berries work especially well.

 Silicon Valley Apricots
 Silicon Valley Apricot Tree
Be: Orgasmic

Be: Orgasmic

Go: Legion of Honor & de Young

Go: Legion of Honor & de Young