Blueberry-Apricot Cobbler

Serve this mouthwatering dessert at your next family supper with a generous scoop of ice cream.

Blueberry-Apricot Cobbler
Makes 6 to 8 servings
  • 6 tablespoons unsalted butter, melted
  • 1 cup fresh blueberries
  • 4 fresh apricots, halved
  • 1 cup sugar, divided
  • ¾ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ whole milk
  1. Preheat oven to 375°. Pour melted butter into a 10-inch enamel-coated cast-iron skillet.
  2. In a medium bowl, toss together blueberries, apricots, ¼ cup sugar, lemon zest and juice, and cinnamon.
  3. In a large bowl, stir together flour, baking powder, salt, and remaining ¾ cup sugar. Whisk in milk until smooth. Pour mixture over melted butter in skillet. Arrange fruit over batter, placing apricots cut side up.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 40 minutes.

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