Apricot Cherry Cobbler is easy yet impressive! A super simple dessert consisting of sweet cherries and apricots baked in a crisp yet soft pillowy cake. Serve with a scoop of ice cream and candied almonds over top. Yields 8 to 10 serving (depending on serving size).

Apricot Cherry Cobbler

Fact: I love fruit cobbler.

There’s just something about this particular dessert that I can’t get enough of. Specifically, when summertime when fruit is at its peak and options are endless. Over the years I’ve shared my recipes for blueberry, triple berry, brown butter peach and strawberry rhubarb cobbler. Today I’m excited to share with you the latest cobbler to come from my kitchen, apricot cherry!

Todays recipe, makes 5 cobbler recipes here on SS. The combination of the two stone fruits, plus the soft pillowy cake is a match made in heaven. I like to top this with a scoop of vanilla ice cream (however whipped cream is also delicious!) and I also quickly made some candied sliced almonds to sprinkle overtop, only because it just seemed like the right thing to do.

Apricot Cherry Cobbler

A cobbler is one of the most versatile desserts that hits every.single.time.

Prepare to fall in love.

ingredients for Apricot Cherry Cobbler

To Make This Apricot Cherry Cobbler You Will Need:

  • unsalted butter (melted) – Adds richness and flavor.
  • unbleached all-purpose flourLends structure for the cobbler batter.
  • granulated sugar (white) – For sweetness and flavor.
  • baking powderWill create lightness in the cobbler batter, which makes it rise.
  • cardamomLends a citrusy and slightly sweet flavor.
  • nutmeg – Warm, aromatic with subtle hints of clove.
  • fine saltYou can use sea salt or pink himalayan to enhance the flavors in this recipe.
  • whole milk – Or substitute with half & half.
  • apricots – Use ripe, but not overly ripe apricots. Remove the area around the pit to avoid the tough wiry fibers when baked.
  • cherries –  I used dark sweet cherries for this recipe.
  • lemon juiceIncreases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains solid.
  • vanilla extract – Lends warmth, flavor while enhancing other flavors.
  • almond extractAlso enhances the flavors of the fruit.

for serving (optional):

prepped cherries in bowl

Prep the fruit:

First things first, start by pitting 10 ounces of cherries and cutting them in half.

prep apricots

Next cut 1-1/2 pounds of apricots in half, remove the pit and use a spoon to scraped the area that was around the pit to remove those tough fibers. Then cut each half in half again.

NOTE: if you don’t scrape the area that was around the pit, you may find wiry fibers in your cobbler!!

pour melted butter into pan

Preheat your oven to 375°F or 190°C.

Pour 1/2 cup of melted unsalted butter into a 9×13 oven-safe ceramic or porcelain baking dish.

measured dry ingredients in bowl

Make The Cake:

In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon cardamom, 1/2 teaspoon ground nutmeg and 1/8 teaspoon fine salt.

whisk to combine

Whisk well to combine.

pour in milk

Next, pour in 1 cup half & half or use whole milk.

stir to combine

Stir to combine.

pour batter into pan with butter

Pour the cobbler batter over top of the melted butter. Do not mix.

NOTE: If your butter solidifies before you can pour in the cake batter over top, just pop it in the oven for 30 seconds to a minute to melt. Then pour in the batter.

add apricots, lemon and sugar to a saucepan

In a large sauce pan add the apricots, juice of 1 (medium sized) lemon and 1 cup granulated sugar.

toss, bring to a boil and remove off of heat

Bring  to boil over high heat, stirring often until sugar dissolves and liquids starts to boil.

add vanilla and almond extract

Remove the pan off of the heat and add 3/4 teaspoon vanilla and 1/8 teaspoon almond extract.

add cherries

Next add in the cherry halves.

gently toss to combine

Toss to combine.

Spoon over batter

Spoon  the cherry and apricot mixture haphazardly over top of the cake batter.

before baking

Bake on the middle rack of your preheated oven for 30 to 35 minutes.

baked Apricot Cherry Cobbler

Allow the apricot cherry cobbler to cool for a few before serving.

transfer candied almonds to a parchment lined pan

While waiting for it to cool, I quickly whipped up some candied sliced almonds to go over top of the ice cream. I made a half batch, but I’ll include a link in the recipe in the printable.

Apricot Cherry Cobbler

Scoop into bowls, top with a scoop of vanilla ice cream (however, butter pecan would be equally amazing) and top with candied almonds.

Apricot Cherry Cobbler

Click Here For More Cobbler Recipes!

Apricot Cherry Cobbler

Enjoy! And if you give this Apricot Cherry Cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Apricot Cherry Cobbler

Apricot Cherry Cobbler
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Yield: 8 servings

Apricot Cherry Cobbler

Apricot Cherry Cobbler is easy yet impressive! A super simple dessert consisting of sweet cherries and apricots baked in a crisp yet soft pillowy cake. Serve with a scoop of ice cream and candied almonds over top. Yields 8 to 10 serving (depending on serving size).

Ingredients

  • pounds apricots, halved, pitted and inside (near pit) is scraped
  • 10 ounces cherries, pitted and halved
  • 1/2 cup unsalted butter, melted
  • 1 cup unbleached all-purpose flour
  • 2 cups granulated sugar (white), divided
  • 1 tablespoon baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon fine salt
  • 1 cup milk, or half & half
  • 1 medium lemon, juiced
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract

FOR SERVING (OPTIONAL):

Equipment

Instructions 

  • Start by pitting 10 ounces of cherries and cutting them in half. Next cut the apricots in half, remove the pit and use a spoon to scraped the area that was around the pit to remove those tough fibers. Then cut each half in half again.
    NOTE: if you don’t scrape the area around the pit, you may find wiry fibers in your cobbler.

MAKE THE BATTER:

  • Preheat your oven to 375°F or 190°C.
    Pour the melted unsalted butter into a 9×13 oven-safe ceramic or porcelain baking dish.
  • In a mixing bowl, measure and add the flour, 1 cup of sugar, baking powder, cardamom, nutmeg and fine salt. Whisk well to combine.
  • Pour in the milk and stir until combined. Pour over the melted butter - do not mix.
    NOTE: If your butter solidifies before you can pour in the cake batter over top, just pop it in the oven for 30 seconds to a minute to melt. Then pour in the batter.

PREPARE THE FRUIT:

  • In a large sauce pan add the apricots, lemon juice and the remaining 1 cup granulated sugar.
  • Bring  to boil over high heat, stirring often until sugar dissolves and liquids starts to boil. Remove the pan off of the heat and add the prepped cherries, vanilla and almond extract.
  • Spoon  the cherry and apricot mixture haphazardly over top of the cake batter. Bake on the middle rack of your preheated oven for 30 to 35 minutes.
  • Allow the apricot cherry cobbler to cool for a few before serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: Nutritional information is for the cobbler only and does not include ice cream or any toppings.
Serving: 1serving, Calories: 437kcal, Carbohydrates: 79g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 34mg, Sodium: 210mg, Potassium: 374mg, Fiber: 3g, Sugar: 64g, Vitamin A: 2065IU, Vitamin C: 12mg, Calcium: 149mg, Iron: 1mg