Apricot Pistachio Cobbler
 
Prep time
Cook time
Total time
 
Southern elegance with a French sophistication, this dessert dish seems almost too refined to just be called a cobbler.
Recipe by:
Serves: 6 to 8
Ingredients
  • 2 tablespoons coconut oil
  • 12 fresh ripe apricots, halved with stems and seeds removed
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 egg, beaten
  • ½ cup honey
  • 1 teaspoon vanilla
  • ½ stick unsalted butter, melted
  • ½ cup shelled pistachios, plus 1 tablespoon
Instructions
  1. Preheat the oven to 375ºF.
  2. Grease an ovenproof baking dish with coconut oil and scatter the apricots in the bottom.
  3. In a mixing bowl, add the flour, sugar, baking powder, cornstarch, cinnamon, and salt. Mix thoroughly eliminating any lumps.
  4. In a mixing bowl, add the egg, honey, vanilla, and butter. Whisk together and combine.
  5. Add the dry ingredients to the wet and combine thoroughly until it resembles wet sand. Add ½ cup of the pistachios and mix to combine. Pour over the apricots. Sprinkle the remaining 1 tablespoon of pistachios evenly over the mixture. Place in the oven and bake until golden brown, 45 to 60 minutes. Serve hot with whipped cream or a scoop of vanilla bean ice cream.
Notes
Source a quality local honey or a fine imported French honey like Le Grand Miel that I use. The apricots should be ripe but hold their shape when sliced in half. To grease the overnproof dish, coconut oil adds flavor, but I will admit that butter or vegetable oil will work fine.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=11820