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Peach-Apricot Cobbler
Peach-Apricot CobblerAlmost as American as apple pie, fruit cobblers are one of the all-time best comfort desserts. This nutmeg-scented biscuit dough tops a combination of fresh peaches and dried apricots tossed with apricot nectar and apricot preserves. The surprise ingredient is shredded carrots, which taste as though they should have been in cobblers all along.
    Filling:
  • 3/4 cup apricot nectar
  • 1/4 cup apricot all-fruit spread
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 pounds peaches, cut into thin wedges
  • 1-1/2 cups dried apricots, snipped into thirds
  • 1 cup shredded carrots

    Biscuit Topping:
  • 1-1/2 cups flour
  • 1 tablespoons plus 1 teaspoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup plain low-fat yogurt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon milk

1. Preheat oven to 400°F.

2. To make the filling: In medium bowl, whisk apricot nectar, apricot all-fruit spread, sugar, lemon juice and vanilla until blended. Add peaches, dried apricots and carrots, and toss to coat well. Pour filling into a 9-1/2-inch deep-dish pie plate and cover with foil. Place on baking sheet to catch spillovers and bake 25 to 30 minutes or until fruit starts to become tender.

3. Meanwhile, make the biscuit topping: In medium bowl, stir together flour, 1 tablespoon of sugar, the baking powder, baking soda and salt. Cut in butter with a pastry blender or your fingers until mixture forms fine crumbs. Stir in yogurt with a fork just until a dough forms.

4. Lightly dust a work surface with flour. Turn out dough onto surface and give it 10 to 12 kneads. Pat or roll dough into a rough 9-inch circle, about 1/2-inch thick. Place dough on top of hot fruit and cut four slashes in top to let steam escape.

5. In small bowl or cup, mix remaining 1 teaspoon sugar with nutmeg. Brush dough with milk and sprinkle with sugar-nutmeg mixture.

6. Bake 20 to 25 minutes longer, or until crust is browned and the fruit is bubbly.


Nutritional Information
Per serving: 294 calories, 5.1g total fat, 2.9g saturated fat, 1.4g monounsaturated fat, 0.3g polyunsaturated fat, 4.1g dietary fiber, 5g protein, 59g carbohydrate, 13mg cholesterol, 253mg sodium.
Good source of: beta-carotene, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
55