Martha Stewart Apricot Cobbler

Martha Stewart apricot cobbler takes 3 hours 40 minutes, mostly cooling, and apricots, strawberries and oat-topped biscuits to make a bubbling, jammy summer dessert. This easy summer fruit dessert fits potlucks, cookouts and Fourth of July parties, and the golden biscuits bake right on top.

Leave the butter in pea-size bits and stir the dough only until it comes together. Overmixing melts the butter and gives you dense, tough biscuits instead of pillowy ones.

Martha stirs a cup of strawberries into the apricots, which adds a little intrigue and a deeper red color. Cornstarch and lemon juice keep the filling jammy instead of runny, and a sprinkle of oats and sanding sugar gives the biscuits a crunchy top.

Martha Stewart Apricot Cobbler

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

430

kcal

Soft, sticky biscuit dough is dropped in spoonfuls over a sweet-tart apricot and strawberry filling, then baked until the fruit bubbles and the tops turn golden. A long cool-down lets the juices thicken into a spoonable jam.

Ingredients

• 2 1/4 pounds apricots, cut into ½-inch wedges (6 cups)
  

• 6 ounces strawberries, coarsely chopped (1 cup)
  

• 1 cup granulated sugar
  

• 2 tablespoons cornstarch
  

• 1 teaspoon fresh lemon juice
  

• 1/4 teaspoon kosher salt
  

• 1 1/2 cups unbleached all-purpose flour
  

• 1/4 cup granulated sugar
  

• 1 3/4 teaspoons baking powder
  

• 1/2 teaspoon kosher salt
  

• 6 tablespoons cold unsalted butter, cut into small pieces
  

• 1/4 cup rolled oats, plus more for sprinkling
  

• 3/4 cup cold heavy cream, plus more for brushing and serving (optional)
  

• Fine sanding sugar, for sprinkling
  

Directions

• Mix the filling: Preheat the oven to 375°F. Stir together 2 1/4 pounds apricots, 6 ounces strawberries, 1 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice and 1/4 teaspoon kosher salt. Cut the apricots into 1/2-inch wedges and chop the strawberries first.
• Fill the dish: Transfer the fruit to a 2 1/2-quart baking dish. Spread it out evenly so the biscuits have a level bed to sit on.
• Make the dry mix: Whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 3/4 teaspoons baking powder and 1/2 teaspoon kosher salt. Then add 6 tablespoons cold unsalted butter, cut into small pieces.
• Rub in the butter: Use your fingers to work the butter into the dry ingredients until the largest pieces are the size of small peas. Those little bits of butter are what make the biscuits pillowy.
• Form the dough: Add 1/4 cup rolled oats and 3/4 cup cold heavy cream, then stir with a fork until a soft, sticky dough forms. Stop mixing as soon as it comes together.
• Top the fruit: Use two spoons to divide the dough into 9 pieces and drop them evenly over the fruit. Then brush the tops with cream, sprinkle with more oats and finish with fine sanding sugar.
• Bake the cobbler: Bake for 1 hour, until the fruit is bubbling in the center and the biscuits are golden brown. If the tops brown too quickly, tent with foil after about 45 minutes.
• Cool and serve: Let the cobbler cool for at least 2 hours so the juices can thicken. Then serve it topped with more cream if you like.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this cobbler with only apricots?

Yes, Martha says to feel free to skip the strawberries and let the apricots shine on their own. The fruit amount stays about the same, so just use a little more apricot to fill the dish.

What other fruits work in this cobbler?

The recipe has variations for sour cherries, plums with nectarines, mixed berries and peaches with raspberries. Each one swaps the filling in step 1 and keeps the same biscuit topping, though the peach version bakes up to 1 hour 15 minutes.

Why are my biscuits tough instead of pillowy?

Overmixing is the usual cause, because it melts the butter and develops the gluten. Leave pea-size bits of cold butter in the flour and stir only until the sticky dough forms.

Why does the cobbler need to cool for 2 hours?

The filling is very hot and runny straight from the oven, and the cornstarch needs time to set it into a jammy sauce. Waiting at least 2 hours means the juices stay put on the plate instead of flooding it.

Can I make this ahead and store the leftovers?

Because it needs a long cool-down anyway, it works well made earlier in the day and served at room temperature. Cover leftovers and refrigerate them for up to 2 days, then warm individual portions briefly so the biscuits soften slightly.