Apricot CobblerSandra Lee
Sweet and spicy is in the air with this scrumptious cobbler filled with the fruits of fall. Bakes in just 45 minutes. Enjoy and please share with me what you think!
Makes 10 servings
Prep: 25 minutes, Bake: 45 minutes,
Cool: 30 minutes
2 (15.25-ounce) cans apricot halves, undrained
2 (15-ounce) bags dried apricots, Sun-Maid®
2 (12-ounce) cans apricot cake and pastry filling, Solo®
1 cup orange juice
1â„2 cup granulated sugar
1â„4 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1â„2 teaspoon ground allspice
1 cup chopped pecans
6 tablespoons butter, cut into pieces
1 (14.1-ounce) package refrigerated pie crust, Pillsbury®
1 tablespoon granulated sugar
1. Preheat oven to 400°. Spray a 12-inch, deep-dish round baking dish with nonstick cooking spray.
2. In a large bowl, combine apricot halves, dried apricots, pastry filling, orange juice, 1â„2 cup granulated sugar, brown sugar, flour, allspice, and pecans. Pour into prepared baking dish, and dot with butter.
3. On a lightly floured surface, unfold one pie crust, and gently roll to 1â„8-inch-thick rectangle. Using a knife, pastry cutter, or pizza cutter, cut 3 (2 1â„2-inch-wide) strips. Repeat with remaining pie crust, discarding scraps.
4. Arrange strips in a lattice design over filling; gently press ends of strips, sealing edges to baking dish. Sprinkle with 1 tablespoon granulated sugar. Bake for 35 to 45 minutes, or until pie crust is golden and filling is bubbly. Let cool on a wire rack for 30 minutes before serving.
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