Weeknight Apricot Cobbler
Recipe: #15175
October 26, 2014
Categories: Desserts, Apricot, Fathers Day, Mothers Day, Oven Bake, Vegetarian, Pies, Cobblers/Tarts, more
"Made using canned apricots, so you can enjoy it when apricots aren't in season. Use my mom's pie crust recipe, or if you're a beginner, my sister Lauren's, both under my recipes."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (172.3 g)
- Calories 293.7
- Total Fat - 14.6 g
- Saturated Fat - 4.2 g
- Cholesterol - 20.2 mg
- Sodium - 192.1 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 2.4 g
- Sugars - 11.5 g
- Protein - 1.8 g
- Calcium - 32.2 mg
- Iron - 1 mg
- Vitamin C - 36.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
First, prepare pie dough, two times, flattening each disk, wrapping in saran wrap and refrigerating for at least 5 minutes. It's best to prepare two separate batches than one big batch.
Step 2
Preheat oven to 350 degrees and grease an 8 x 8 or 9 x 9 pyrex dish with butter-flavored shortening.
Step 3
Remove first pie dough from fridge, place on floured surface and roll into a rectangle 8" or 9" wide. Slice into 1 inch strips. Criss-cross strips on bottom and around sides of pyrex pan. When first dough used up, roll out second in same manner.
Step 4
Pour apricots into pan, sprinkle with sugar and dot with butter. Criss-cross strips on top, then sprinkle with sugar and cinnamon, to taste.
Step 5
Bake 35 minutes or until crust is golden brown. Serve warm with ice-cream.
Step 6
You'll have leftover pie dough, bake a cinnamon roll at the same time. See my Pie Dough Cinnamon Roll recipe.
Tips
No special items needed.
0 Reviews
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