Apricots, cobbler & stewed

Yesterday we headed to Winters to try to find fresh apricots. We were battling a heavy wind and found the first fruit stand closed because the wind had destroyed it.  We had been talking about Lake Berryessa, so when the second stand we passed was also closed we headed for the lake.  It may have been windy, which kept the temperature down, but it was a perfect day to be driving in the hills.

Finally on the return trip, the 2nd fruit stand was open and we bought some glorious apricots.  I was almost too late to get a picture of the apricot cobbler.

Fruit Cobbler -  I adapted the original recipe from an old Better Homes & Garden Cookbook.
I used an 8x8 pan for this recipe but I often double the recipe and use a 9x12 pan.
400 degree oven 

Prepare fruit:
I have good luck with spraying the pan and then filling it at least half full with fresh fruit + 1/2 cup sugar or to taste.  Leave room for the dough.   I have had excellent results with fresh apricots, plums and peaches.  I think I have also used rhubarb and berries.
Put the fruit-filled pan in a 400 degree oven while you prepare the dough.  I like the fruit to be bubbling hot when I add the dough.


1 1/2 cup all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1/2 cup milk, 1 egg
2 tablespoons sugar for topping

For topping;
Mix flour, sugar, baking powder and salt.  Cut in the 1/3 cup shortening till mixture resembles coarse crumbs. Combine egg and milk.  Add to flour mixture, stirring just to moisten. Drop the dough as evenly as you want on top of the bubbling (hot) fruit.  Sprinkle the 2 tablespoons of sugar over the dough. Bake for about 20 to 25 minutes.