Martha Stewart Apricot-Blueberry Cobbler

Martha Stewart apricot-blueberry cobbler turns fresh apricots and blueberries into a bubbling, jammy fruit dessert with golden cream biscuits in 60 minutes. Try this easy summer dessert for potluck night or a Fourth of July cookout, since it bakes right in one cast-iron skillet.

Press the biscuit mounds down lightly and brush them with cream before baking, so the tops brown evenly. Skip that and the biscuits stay pale and dry instead of crisp and golden.

Martha tosses the cut fruit with cornstarch and sugar so the juices thicken into a syrup instead of running thin. Her biscuit topping comes together in a food processor, and the cold butter stays in pea-size pieces that turn flaky in the oven.

Martha Stewart Apricot-Blueberry Cobbler

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

380

kcal

Juicy apricot wedges and blueberries bubble up around eight cream biscuits baked in one skillet. The tops turn crisp and golden while the fruit underneath softens into a thick, jammy filling.

Ingredients

• 1 tablespoon cornstarch
  

• 1/2 cup plus 2 tablespoons granulated sugar, divided
  

• 12 apricots, cut into ½-inch wedges
  

• 1 1/4 cups blueberries
  

• 1 1/2 cups all-purpose flour (spooned and leveled)
  

• 2 teaspoons baking powder
  

• 1/4 teaspoon coarse salt
  

• 1 stick cold unsalted butter, cut into small pieces
  

• 3/4 cup cold heavy cream, plus more for brushing
  

• Sanding sugar (optional)
  

Directions

• Preheat and prep fruit: Preheat the oven to 375°F with racks in the middle and lower thirds. Whisk 1 tablespoon cornstarch and 1/2 cup granulated sugar in a large bowl, then stir in 12 apricots and 1 1/4 cups blueberries.
• Fill the skillet: Spread the fruit mixture into a 10-inch cast-iron skillet. A two-quart baking dish works too if you don't have one.
• Make the biscuit dough: Pulse the remaining 2 tablespoons sugar, 1 1/2 cups flour, 2 teaspoons baking powder and 1/4 teaspoon coarse salt in a food processor. Add 1 stick cold butter and pulse until the mixture looks like coarse meal with a few pea-size butter pieces left.
• Add the cream: Pour in 3/4 cup cold heavy cream and pulse 2 or 3 times until just combined. Stopping early keeps the biscuits tender.
• Top the cobbler: Spoon the batter in 8 mounds over the fruit, then press lightly on each top to flatten it. Brush with heavy cream and sprinkle with sanding sugar if you like.
• Bake the cobbler: Bake on the middle rack with a foil-lined rimmed baking sheet on the lower rack to catch drips. It's done in 45 minutes to an hour, once the biscuits are golden and the juices bubble in the center.
• Cool and serve: Move the skillet to a wire rack and let it cool. Serve it warm or at room temperature.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart 14-cup food processor, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this cobbler in a baking dish instead of a skillet?

Yes, a two-quart baking dish works well and was suggested in the original recipe. Keep the same oven temperature and watch for golden biscuits and bubbling juices in the center.

How long does apricot-blueberry cobbler keep?

Cover it and keep it at room temperature for up to 2 days. If you want to rewarm a portion, a 300°F oven for about 10 minutes brings back some crispness on the biscuit tops.

Can I use frozen blueberries or peaches instead?

Frozen blueberries work if you don't thaw them first, which keeps them from bleeding into the filling. Peaches or nectarines cut into 1/2-inch wedges can replace the apricots in equal amounts.

Why is there a baking sheet on the lower rack?

Fruit juices bubble up and over the skillet as the cobbler bakes. The foil-lined sheet catches those drips so they don't burn on the oven floor and smoke up your kitchen.

What's the most common mistake with cobbler biscuits?

Overworking the dough or using warm butter makes the biscuits tough instead of flaky. Keep the butter and cream cold, and pulse only until the dough just comes together.