Cobbler is a old-fashioned quaint and simple dessert that has long been cooked and relished by American people for over one hundred years. Cobbler can be prepared with nearly any type of fruit like apricots. I especially like peach cobbler with whipped cream in the summer time and in the winter, I like blueberry cobbler with a scoop vanilla ice cream. This particular cobbler can be made quickly with the use of frozen pie dough. Tart apricots are ideal for baking cobblers and pies because they retain their firmness and taste after being cooked.
Apricot Cobbler Ingredients: 8 cups of peeled and sliced tart apricots (around 3 lbs) 1/3 cup of apricot cider 1/4 cup of all-purpose flour 1/2 cup of packed brown sugar (light or dark) 1 tsp of cinnamon 1 tbs butter, finely sliced 1/2 (15-ounce) package of frozen or pre-packaged pie dough 1 teaspoon of tap water 1 large egg white, lightly beaten 1 tbsp . of granulated sugar
Cobbler Directions: Preheat the oven to 350. Then, put the sliced cherrie in a lightly greased 11×7 glass baking dish or even a deep pie pan. Drizzle the apricot cider over the sliced apricots. And then, in a medium bowl work together all of the dry ingredients and mix together. Cut in the butter pieces and incorporate into the dry ingredients with either a pastry blender or two knives until the mix looks like coarse meal. Evenly distribute the flour mixture on top of the apricots in the baking dish.
Gently place the pie dough over the apricot slices and push the edges together to form an air tight seal.
In a little bowl, mix together the tap water and egg white and then brush on top of the pie dough. This should give the dough with a nice golden brown tone. And then, sprinkle the sugar on top of the egg white and water mixture.
Place the apricot cobbler in the oven and bake for forty minutes or until the juices are bubbling. Allow to cool for 15 mins in the pie pan before cutting.