Raspberry Apricot Cobbler
Serves 12
30 mins prep
50 mins cook
80 mins total
A thick layer of raspberries and apricots, topped with scoops of my favorite cake batter and a sprinkling of streusel, this raspberry apricot cobbler is the perfect summer bake.
Fruit
ozapricotspitted (approx 5 large, 6-7 medium)
ozraspberriesfresh or frozen, divided
Batter
Streusel
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Fruit Filling
Preheat the oven to 350 F and place a rack in the center of the oven.
Rinse the apricots. Cut them in half down the crack and through the stem top. Twist the halves apart, then cut each half in half again to remove the pit. Cut each half in half again and then in half again.
Add the apricots along with 250 grams of frozen berries into your baking dish, at this point you can toss them with a couple tablespoons of white sugar if you want! The fruit should take up about half of the dish or slightly less.
Distribute the fruit evenly and set aside while you make the batter and streusel.
Batter
In a medium bowl add in the sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant and the sugar begins to clump.
Pour in the flour, baking soda, baking powder, and salt and whisk to combine.
Add in the butter, yogurt, eggs, vanilla, and almond extract.
Use the paddle attachment to mix the ingredients first on medium low until just combined, then turn it to high speed for 30 seconds.
Scrape the sides and bottom of the bowl.
Streusel
In a medium bowl use a fork to stir together the soft butter, vanilla, sugar and salt. Pour in the flour and oats.
Using the fork again, rub the butter mixture into the dry ingredients until all of it has been fully mixed in.
Assemble and Bake
Use a cookie scoop or a big spoon to dollop the batter evenly(ish) spaced out over the fruit.
Clump the streusel and sprinkle it over the cake batter.
Sprinkle the top with the remaining 50 grams of raspberries and the turbinado sugar.
Place the dish into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 20-25 minutes until the fruit is bubbling and the batter is golden brown. You may need to bake longer if using a bigger baking dish but it should be about the same amount of time as long as your baking dish isn't more than 2" deep.
Once baked, remove from the oven and leave to cool for 5-10 minutes on a wire rack just so you don't burn your mouth.
To serve, optionally top with vanilla ice cream, whipped cream, or a vanilla custard sauce.