Cherries and apricots are the first stone fruit of the season — sweet, a little tart, and gorgeous together. My favorite way to celebrate them is in a cobbler. The apricots turn honeyed, the cherries deep and glossy, a touch of almond rounding it all out. Sugar scattered over the batter and a slow drizzle of boiling water bake up into a golden, crackled top. It’s the kind of dessert you bring to the table warm, with vanilla ice cream melting through.
I’ve made this with cherries and apricots, though any stone fruit works well here — peaches, plums, or nectarines. For the hot sugar crust, scatter the sugar over the batter and pour the boiling water slowly over the top without stirring; it bakes into the crackled, golden crust.
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Cherry & Apricot Cobbler with Hot Sugar Crust
Description
Adapted from Renee Erickson’s peach cobbler with hot sugar crust
Makes one 9×13-inch cobbler
Ingredients
Fruit Filling
8 cups (1200g) sweet cherries, pitted
4 cups (600g) ripe apricots, sliced into thick wedges
¼ cup (50g) granulated sugar
2½ tbsp (20g) tapioca flour
1 tbsp (15g) fresh lemon juice
1 tsp lemon zest
¼ tsp almond extract
Pinch of salt
Batter
¾ cup (170g) unsalted butter, softened
1¼ cups (250g) granulated sugar
2 cups (250g) all-purpose flour
2¼ tsp baking powder
1 tsp salt
¾ cup (185g) whole milk
1 tsp vanilla extract
Hot Sugar Crust
½ cup (100g) granulated sugar
½ cup (120g) boiling water
Instructions
- Preheat the oven to 350°F. Place a rimmed sheet pan on the middle rack to preheat. Generously butter a 9×13-inch baking dish.
- In a large bowl, toss the cherries and apricots with the sugar, tapioca flour, lemon juice, lemon zest, almond extract, and salt. Transfer the fruit and all accumulated juices to the prepared dish and spread evenly.
- In a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium speed until smooth and creamy, about 2 minutes.
- Add the flour, baking powder, and salt. Mix until evenly combined and crumbly.
- Add the milk and vanilla and beat until the batter is smooth and light, about 1–2 minutes.
- Spoon the batter over the fruit in dollops, then gently spread into an even layer, covering the fruit. The batter should be no more than about ½ inch thick.
- Sprinkle the ½ cup sugar evenly over the surface. Slowly drizzle the boiling water evenly over the sugared batter. Do not stir.
- Place the dish on the preheated sheet pan and bake 70–80 minutes, until the top is deeply golden and crackled and the center is bubbling.
- Let cool at least 30 minutes before serving so the juices settle and thicken.
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