Dessert

Apricot and brown butter cobbler

Name: Apricot cobbler with brown butter recipe
Yield: 6
Ingredients: 2 x 820g cans apricot halves in juice; 1/2 cup (110g) caster sugar; 1 tsp lemon zest; 1 tbs arrowroot; 1 tsp vanilla bean paste; Thickened cream, to serve; 110g unsalted butter, chopped; 1/4 cup (55g) caster sugar; 1/2 cup (85g) fine polenta; 1 cup (150g) plain flour; 1 tsp baking powder; 1/2 cup (125ml) buttermilk

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by Phoebe Wood

Aug 09, 2021

Spruce up those canned apricots with this comforting cobbler.

2 x 820g cans apricot halves in juice
1/2 cup (110g) caster sugar
1 tsp lemon zest
1 tbs arrowroot
1 tsp vanilla bean paste
Thickened cream, to serve

Cobbler topping

110g unsalted butter, chopped
1/4 cup (55g) caster sugar
1/2 cup (85g) fine polenta
1 cup (150g) plain flour
1 tsp baking powder
1/2 cup (125ml) buttermilk

Method

1.

Preheat oven to 180°C. Drain the apricot, reserving the juice. Place the juice and sugar in a medium saucepan over medium heat. Simmer for 18-20 minutes until reduced and thickened.
2.

Place apricot, lemon zest, arrowroot in a bowl with the vanilla and mix to combine. Place in a 20cm 1.5L-capacity baking dish.
3.

For the topping, place the butter in a small frypan over high heat. Cook for 4-5 minutes, until foamy and nutty brown. Set aside to cool slightly. Place sugar, polenta, flour and baking powder in a large bowl and mix to combine. Add the browned butter and buttermilk, and mix to combine. Roll the dough into tablespoon-sized balls and arrange on top of the apricot mixture. Bake for 45-50 minutes until browned and jammy. Set aside for 10 minutes before serving. Drizzle with cream to serve.