Recipe: Apricot Cobbler with Shortcake Crust and Almond-Cream Topping

APRICOT COBBLER

"This cobbler features a buttery shortcake crust and an almond-cream topping."

FOR THE APRICOT FILLING:
5 1/2 cups sliced apricots (about 2 lbs)*
1/3 cup granulated sugar
2 Tablespoons quick cooking tapioca
1/4 teaspoon almond extract
2 Tablespoons melted butter or margarine

FOR THE SHORTCAKE CRUST:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup granulated sugar
1/4 cup melted butter or margarine (4 Tablespoons)
1/2 cup heavy (whipping) cream (or 2% lowfat milk)

FOR THE ALMOND-CREAM TOPPING:
Whipped cream blended with slivered almonds

Preheat oven to 425 degrees F. Grease a 9-inch square baking pan or dish.

TO PREPARE THE APRICOT FILLING:
In a large mixing bowl, carefully spoon together apricots, sugar, tapioca and almond extract. Pour apricot filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside.

TO PREPARE THE CRUST AND BAKE:
In another large bowl, combine crust ingredients. Stir vigorously with wooden spoon until a stiff dough forms. Spoon dough on top of apricots to create a cobblestone effect.

Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes before serving.

Serve topped with the whipped cream and almond mixture.

*For best results select very ripe apricots.

Makes 6-7 servings.
From: Cath
Source: Cobbler Crusade by Irene Ritter