Apricot, Cherry and Blueberry Cobbler


Unsalted butter for greasing pan


2pounds Ripe Apricots, unpeeled, pitted, quartered
1 cup Blueberries
1 cup Cherries, pitted andhalved
cup plus 2teaspoons Sugar
3tablespoons plus 2teaspoons Cornstarch
2teaspoons Fresh Lemon, juiced
teaspoon Lemons Zest (colored portion of peel), minced


2 cups All-Purpose Flour
4tablespoon Sugar, divided use
teaspoon Salt
2teaspoons Baking Powder
5tablespoons Cold Unsalted Butter, cut into small pieces
cup Whole Milk
cup Heavy Whipping Cream
1teaspoon Vanilla
Optional for serving: Ice Cream


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