We know the winter has been really mild, but Connecticut still isn't California or Florida. Fresh fruit is out of season and those available at the grocery store are quite pricey.
When I came across this recipe from Great American Home Baking for a cobbler that uses canned peaches and apricots, I was a bit skeptical. Would it really be good? It is.
PS - if my 10-year old nephew and 14-year old niece are any indication, kids of all ages will love this dessert.
Wintertime Fruit Cobbler
Serves about 6
For the filling:
1/2 cup sugar
2 T cornstarch
1 can (1 lb. 13 oz.) sliced peaches, drained, reserve liquid
1 can (10 1/2 oz.) apricot halves (cut into slices), drained, reserve liquid
1 T butter
sprinkle of ground cinnamon and nutmeg
For the topping:
1/2 cup flour
1/2 cup sugar
3/4 tsp. baking powder
2 T butter, softened, cut into small cubes
1 egg, lightly beaten
Preheat oven to 400 degrees.
In a saucepan, combine sugar, cornstarch and 1/2 cup each of preserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens. It should be thick and glossy. Remove from heat.
Stir in butter, spices and fruit. Pour into a 1 1/2 quart oven-safe casserole dish (no need to grease the dish).
For the topping, in a medium mixing bowl combine flour, sugar, baking powder and salt. Add butter and with a pastry cutter or two forks, mix in butter into flour until it separates into tiny pieces. Using a fork, mix in the egg until just blended.
Dividing the topping into about 4 sections with a large spoon or spatula, drop the topping over the fruit casserole. Don't worry if it's not perfect. It will spread out a bit when it bakes.
Bake until cobbler topping is golden brown, about 28-30 minutes.
Serve warm with whipped cream or ice cream if desired.