Peach/Apricot Cobbler

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Two fruits unite in the filling of this blue-ribbon treat. Try it


  • 1 (1 lb. 13 oz.) can sliced peaches
  • 1 ( oz.) can apricot halves
  • ½ c. sugar
  • 1 tblsp. cornstarch
  • 1 tblsp. butter or regular margarine
  • ¼ tsp. ground cinnamon
  • 1 c. sifted flour
  • 1 tblsp. sugar
  • tsp. baking powder
  • ½ tsp. salt
  • 3 tblsp. shortening
  • ½ c. milk


  • To make filling, drain peaches and apricots, reserving juices. Add enough peach juice to apricot juice to make 1 c.
  • Combine ½ c. sugar and cornstarch in saucepan. Blend in juice and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute longer.
  • Remove from heat and stir in butter and cinnamon. Add fruits to thickened juice and pour into 1½-qt. casserole. Place in hot oven (400°) while you prepare topping.
  • To make topping, sift together flour, 1 tblsp. sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk to make a soft dough.
  • Drop by spoonfuls over hot fruit. Bake in hot oven (400°) about 30 minutes, until top is lightly browned. Serve warm with cream.