Apricot raspberry cobbler from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

  • apricots
  • raspberries
  • store-cupboard ingredients
  • turbinado sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lkgrover on June 12, 2017

    Excellent! I should have checked EYB before baking, so I would know to use less fruit. My fruit overflowed; fortunately I put a cookie sheet on the oven rack below. For future baking, I would use 9 apricots (not 10), and 1 3/4 cups raspberries (not 2 cups=1 pint).

  • hillsboroks on August 14, 2014

    Great zingy flavor combination. The raspberries and apricots really click here. I agree with Geminichef that you should use a bit bigger dish. I made a half recipe in a one quart dish and it ran over the side but was still delicious. Maybe my raspberries were a bit tart but this was just right and not too sweet.

  • Geminichef on May 29, 2013

    A 2-quart dish was too small for this recipe, in my experience.

  • TrishaCP on April 07, 2013

    Another winner from this cookbook. I had a mental lapse and doubled the amount of milk in the cobbler base by mistake- good thing cobbler dough is forgiving -a bit of extra flour and a longer cooking time helped the recovery and it was fine. I really like the combination of fruits, but you can definitely cut the sugar in the fruit by a lot (I think you really only need 1/4 cup depending on sweetness of the fruit), particularly if you keep the cobbler base sweet per the recipe. (I think you can cut the sugar in the cobbler dough too- maybe 1/4 cup less.)

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