Serves 6


2 pounds pitted apricots (about 10), halved (or about 8 pitted peaches, cut into eighths)
¾ cup plus 2 Tbsp. sugar, divided
1½ Tbsp. cornstarch
¾ tsp. salt kosher salt
12 ounces raspberries (3 cups)
2 cups all-purpose flour
1 Tbsp. baking powder
¼ cup (½ stick) cold unsalted butter, cut into ½" cubes
¾ cup plus 2 Tbsp. buttermilk, divided
Vanilla ice cream, for serving


Active time: 25 minutes
Total time: 1 hour 30 minutes

Preheat oven to 375° with a rack in center of oven and another in lower third. In a medium bowl, toss apricots with ½ cup sugar, cornstarch and a pinch of salt. Fold in raspberries. Set mixture aside.

Meanwhile, in a large bowl, whisk flour, ¼ cup sugar, baking powder and salt. Rub butter into flour mixture with your fingers until it resembles coarse meal. Stir ¾ cup buttermilk into flour mixture just until combined.

Spread apricot mixture in an 8" square (or 11" × 7") baking dish. Using ¼ cup dough for each, shape dough into 9 biscuits, spacing evenly over fruit. Flatten biscuits slightly, brush with 2 Tbsp. buttermilk and sprinkle with 2 Tbsp. sugar.

Place dish on center rack. Bake for 50 minutes, or until biscuits are golden and juices are bubbling. Cool cobbler on a wire rack at least 15 minutes, and serve warm with vanilla ice cream.


Next Story