Apricot-Peach Cobbler

There's a lot of excitement going on over here- any day now will be the birth of my first granddaughter! Yup, we know it's a girl. She will be my oldest daughters first baby, and my first grandchild... I still haven't gotten used to it! As you know, cravings abound during pregnancy, and my daughter has had her share. One of these was for my apricot-peach cobbler. A long time since I've made it, I had forgotten just how incredible the house smells while it's baking!



I had come across the recipe about 20 years ago, in one of those solicitations sent in the mail to get you to purchase recipe cards. Well, I never ordered the cards, but I did save the little freebie they sent, which happened to be for this cobbler.

My sister sent me a desperate email about 10 years ago, asking for the recipe. So I emailed her back right away, sending her my adaptation of the recipe. Well, over the last 10 years or so, my written recipe card with all of it's handwritten changes, has disappeared. So I ended up having to email my sister one desperate day for her to email it back to me... I'm so glad she saved it! However, now I haven't any idea where the recipe originated from. In any case, it's one cobbler recipe you'll be sure to hang on to. Warm, sweet, bubbly, and over the top pregnancy craving delicious!

Apricot-Peach Cobbler

Filling

1 can sliced Apricots, 28 oz, in lite syrup- reserve syrup
1 can sliced Peaches, 28 oz, in lite syrup- reserve syrup
4 Tbs cornstarch
1 c sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 c of reserved syrup
2 Tbs butter, melted

Cobbler Crust

1 c flour
1-1/2 tsp Baking powder
1 c sugar
1/2 tsp salt
4 Tbs melted butter
2 eggs, beaten

Spray a 13x9 baking pan with non-stick spray. Add Apricots and peaches. Set aside.

In a 2 qt saucepan blend together all of the dry ingredients for the filling- cornstarch, sugar, cinnamon and nutmeg. Then add the reserved syrup and butter, then blend well with a small whisk. Bring to a boil over medium heat, and then reduce to a simmer, stirring constantly, until mixture becomes thickened and somewhat clear, about 15 minutes. Pour thickened mixture over fruit.

In a medium bowl blend together flour, baking powder, sugar, and salt. Add beaten egg and melted butter. Mix until just combined.

With a spoon, drop or drizzle the thick batter over the top of the fruit. Don't worry about how it looks because it will spread out evenly on its own.

Bake at 350 for approximately 30 to 40 minutes, or until the crust is completely cooked through and not runny underneath. Serve while warm and bubbly with fresh whipped cream or vanilla ice cream. Serves approximately 8-10 people.