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Apricot Cobbler Recipe
If you’re craving a warm, cozy baked apricot dessert that tastes like summer in a spoon, this Apricot Cobbler Recipe is about to become your new favorite comfort bake—simple, rustic, and full of juicy fruit under a buttery cobbler topping.
What Makes This Apricot Cobbler Recipe So Special?
This apricot cobbler recipe is my go-to summer fruit cobbler whenever I spot fresh apricots at the market and can’t resist filling a bag… or two. It’s a classic, oven baked cobbler with a golden, buttery crust and a jammy apricot filling that thickens as it bakes and perfumes the whole kitchen.
I grew up in the Midwest, and cobblers were our “Sunday dessert.” Peach, cherry, blueberry—you name it. But a homemade apricot cobbler always felt just a little extra special. It’s slightly tart, not too sweet, and the fruit holds its shape better than peaches. That means you get those lovely, soft chunks of fruit instead of total mush.
This is a simple cobbler recipe—no fancy tools, no hard-to-find ingredients. If you can stir, slice, and turn on your oven, you can make this. And while I adore it with fresh apricots, it works beautifully with canned or frozen fruit too, so you’re not limited to just summertime.
I love serving this rustic apricot cobbler warm with vanilla ice cream on a Saturday night, or reheated for breakfast with a spoonful of Greek yogurt. Honestly, it’s the kind of dessert that feels homemade in the best way: a little messy, very comforting, and impossible to resist.
Why You’ll Love This Apricot Cobbler Recipe
- Simple pantry ingredients – Flour, sugar, butter, and milk—you probably have almost everything on hand already.
- Works with fresh, frozen, or canned apricots – Make it as a summer fruit cobbler or a cozy winter treat.
- Perfectly balanced flavor – Sweet, just a bit tart, and not cloying like some fruit desserts.
- Buttery, tender topping – The cobbler crust bakes up crisp on top and fluffy underneath where it meets the apricot filling.
- Beginner-friendly – No mixer, no pastry skills, just stir, pour, and bake.
- Flexible sweetness – Easy to adjust sugar for very tart or very ripe fruit.
- Crowd-pleaser – Great for potlucks, backyard barbecues, church suppers, or casual family dinners.
- Make-ahead friendly – Reheats beautifully, and leftovers taste even better the next day.
Ingredients for the Best Apricot Cobbler
This easy apricot cobbler recipe has two components: the apricot filling and the cobbler topping. I’ll give you the base recipe first, then a few swap ideas.
For the Apricot Filling
- 6 cups fresh apricots, pitted and sliced (about 2–2½ pounds; you can leave the skins on)
- ½–¾ cup granulated sugar, to taste (use closer to ¾ cup if your apricots are very tart)
- 2 tablespoons cornstarch (thickens the juices so they’re silky, not watery)
- 1 tablespoon fresh lemon juice (brightens the flavor and keeps the color)
- 1 teaspoon vanilla extract (adds warmth and depth)
- ¼ teaspoon almond extract (optional, but amazing with apricots)
- Pinch of salt (helps all the flavors pop)
Ingredient notes for the filling:
- If using frozen apricots, don’t thaw fully—just partially thaw and add an extra 1 teaspoon of cornstarch to handle the extra liquid.
- If using canned apricots, drain very well and reduce the sugar to ⅓–½ cup since they’re already sweet.
- You can mix in a handful of sliced peaches or nectarines if you’re a bit short on apricots.
For the Buttery Cobbler Topping
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon (optional, but lovely)
- 1 cup whole milk (or 2%; avoid skim for best texture)
- 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
Topping notes:
- You can swap ½ cup of the white sugar with light brown sugar for a slightly caramel-like flavor.
- Gluten-free? Use a good 1:1 gluten-free baking flour blend and check that your baking powder is gluten-free.
- If you only have salted butter, just reduce the salt in the topping to a small pinch.
Step-by-Step Directions (No Stress, Just Stir and Bake)
1. Preheat and Prep Your Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray. A ceramic or glass dish works well because you can see the bubbling edges of the apricot filling while it bakes.
2. Make the Apricot Filling
In a large bowl, combine the sliced apricots, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and salt.
Gently stir until the fruit is evenly coated and glossy. The sugar will start to draw out some juices—that’s exactly what you want.
Tip: Taste a slice of apricot. If it makes you pucker hard, sprinkle in another tablespoon of sugar.
3. Spread the Fruit in the Baking Dish
Pour the apricot mixture into your prepared baking dish, spreading the fruit into an even layer.
Scrape every last bit of that sugary, cornstarch mixture in—it helps create the thick, jammy apricot filling cobbler lovers adore.
4. Stir Together the Cobbler Batter
In another bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until no streaks remain.
Pour in the milk and whisk until you have a smooth batter. It will be thinner than cake batter but thicker than pancake batter.
5. Add the Melted Butter
Whisk the melted butter into the batter. The mixture will look glossy and smell like heaven—don’t be tempted to eat it with a spoon (or maybe just one taste; I won’t tell).
6. Pour Batter Over the Apricots
Pour the cobbler batter evenly over the apricots.
You don’t need to spread it perfectly; it will puff and spread as it bakes. Some apricots peeking through are completely okay and actually quite pretty.
7. Bake Until Golden and Bubbling
Place the dish on the middle rack and bake for 40–50 minutes, until:
- The topping is golden brown and slightly crisp at the edges.
- The apricot filling is bubbling around the sides and maybe up through a few cracks in the crust.
If the top is browning too quickly, tent it loosely with foil for the last 10 minutes.
8. Cool Slightly Before Serving
Let the apricot cobbler rest for at least 15–20 minutes before serving.
This is the hardest part, but it lets the juices thicken up so you get that luscious, spoonable filling instead of a runny mess.
Serve warm with vanilla ice cream, whipped cream, or a dollop of plain yogurt if you like things less sweet.
Servings & Timing
- Yield: About 8 servings (or 6 very generous ones)
- Prep Time: 20 minutes
- Bake Time: 40–50 minutes
- Rest Time: 15–20 minutes
- Total Time: About 1 hour 15 minutes
It’s weeknight-friendly, but also special enough for a Sunday dinner dessert or a summer party.
Variations: Fun Twists on This Apricot Cobbler
- Apricot-Peach Cobbler – Use half apricots and half sliced peaches for a softer, sweeter filling.
- Apricot Berry Cobbler – Add 1–2 cups of blueberries or raspberries for extra color and flavor.
- Nutty Cobbler Topping – Sprinkle ½ cup chopped almonds or pecans over the batter before baking.
- Brown Sugar Cinnamon Cobbler – Replace all the white sugar in the topping with light brown sugar and increase cinnamon to 1 teaspoon.
- Lower-Sugar Version – Cut the sugar in both the filling and topping by ¼, and serve with unsweetened yogurt.
- Dairy-Free Cobbler – Use your favorite plant-based milk (like almond or oat) and a dairy-free butter substitute.
Storage & Reheating Tips
One of my favorite things about this rustic apricot cobbler is how well it holds up. Sometimes I secretly hope for leftovers just so I can have them for breakfast.
- Room Temperature: Let the cobbler cool completely, then cover the dish loosely with foil. It can sit at room temp for up to 1 day.
- Refrigerator: For longer storage, cover well and refrigerate for up to 4 days.
- Freezer: You can freeze baked apricot cobbler (tightly wrapped) for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
- For single servings, microwave 30–45 seconds until warm.
- For the whole dish, cover with foil and warm at 325°F (165°C) for about 20 minutes, removing the foil for the last few minutes if you want to crisp up the top again.
Make-Ahead Idea:
You can assemble the apricot filling and mix the dry topping ingredients ahead of time. Keep the fruit in the fridge and the dry mix at room temp, then just stir in the milk and butter, pour, and bake when you’re ready.
Notes from My Kitchen (Little Things That Make a Big Difference)
- Choose ripe but firm apricots. Overripe fruit can turn mushy; slightly firm apricots hold their shape and keep a nice texture.
- Taste your fruit. It sounds obvious, but apricots can swing from very tart to quite sweet. Adjust the sugar based on how they taste.
- Don’t skip the cornstarch. That thickened, glossy apricot filling is what separates a great fruit cobbler from a watery one.
- Give it time to rest. I know, everyone’s circling the kitchen, but that 15–20 minute rest is when the magic happens and the juices settle.
- Serve it simply. Vanilla ice cream is classic, but a small spoon of crème fraîche or Greek yogurt adds a tangy contrast that’s so good.
You know what? I’ve made this more times than I can count, and every single time someone says, “This tastes like what my grandma used to make.” That’s the best review I can imagine.
Apricot Cobbler Recipe FAQs
1. Can I make this apricot cobbler with canned apricots?
Yes. Drain them very well, pat dry if they’re very wet, and reduce the sugar in the filling to ⅓–½ cup.
2. Can I use frozen apricots or mixed frozen fruit?
Absolutely—just partially thaw, toss with the sugar and cornstarch, and add an extra teaspoon of cornstarch to handle extra liquid.
3. Why is my cobbler topping soggy?
Most often, it’s from underbaking or too much liquid in the filling; bake until the topping is deep golden and the filling is bubbling, and don’t cover it tightly while it cools.
4. Can I cut the sugar in this recipe?
Yes. You can reduce the sugar in both the filling and topping by about ¼ without hurting the texture; just remember the flavor will be more tart.
5. Do I need to peel the apricots?
No peeling needed—the skins soften as they bake and add nice color and a little texture.
6. How do I know when the cobbler is done?
The topping should be golden, set in the center, and a toothpick inserted into the crust (not the fruit) should come out mostly clean, while the filling bubbles around the edges.
7. Can I make this in a smaller pan?
Yes, you can use a 9-inch square or 10-inch round dish; the cobbler will be slightly thicker and may need a few extra minutes to bake through.
8. What’s the best way to serve this for a crowd?
Bake it in a 9×13 dish, let it cool slightly, then scoop it into bowls and pass ice cream or whipped cream at the table so everyone can top their own.
Final Thoughts & A Little Nudge to Bake
This Apricot Cobbler Recipe brings together everything I love about a good baked apricot dessert: it’s simple, comforting, and tastes like sunshine spooned into a bowl. You get a rich, buttery cobbler topping, a soft and jammy apricot filling, and a dessert that feels both nostalgic and fresh at the same time.
If you give this homemade apricot cobbler a try, let me know how it turned out—share your tweaks, your favorite toppings, or whether you served it for dessert or snuck some for breakfast. And if you’re on a fruit dessert kick, check out my other cobbler and crisp recipes on the blog; there’s a whole little family of cozy bakes waiting for you.
Apricot Cobbler
Ingredients
- 6 cups fresh apricots pitted and sliced (about 2–2½ pounds; skins on)
- 1/2–3/4 cup granulated sugar to taste, use more if apricots are very tart
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional, but highly recommended
- 1 pinch salt
- 1 cup all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon optional
- 1 cup whole milk or 2%; avoid skim for best texture
- 8 tablespoons unsalted butter melted and slightly cooled (1 stick)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray. A ceramic or glass dish works well so you can see the bubbling apricot filling as it bakes.
- In a large bowl, combine the sliced apricots, 1/2–3/4 cup granulated sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and a pinch of salt. Gently stir until the fruit is evenly coated and glossy. Taste a slice and add a bit more sugar if the fruit is very tart.6 cups fresh apricots, 1/2–3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 pinch salt
- Pour the apricot mixture into the prepared baking dish and spread into an even layer. Scrape in all of the sugary cornstarch mixture; it will help thicken the juices into a jammy filling.6 cups fresh apricots
- In a separate bowl, whisk together the flour, 1 cup granulated sugar, baking powder, fine sea salt, and ground cinnamon (if using) until well combined and no streaks remain.1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon
- Pour in the milk and whisk until you have a smooth, pourable batter. It should be thinner than cake batter but thicker than pancake batter.1 cup whole milk
- Whisk the melted, slightly cooled butter into the batter until fully combined. The batter will look glossy and smell buttery.8 tablespoons unsalted butter
- Pour the cobbler batter evenly over the apricots in the baking dish. You don’t need to spread it perfectly; it will puff and spread as it bakes. Some apricots peeking through are fine.
- Place the dish on the middle rack and bake for 40–50 minutes, until the topping is golden brown and slightly crisp at the edges and the apricot filling is bubbling around the sides and through a few spots in the crust. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
- Let the apricot cobbler rest for 15–20 minutes before serving so the juices can thicken. Serve warm with vanilla ice cream, whipped cream, or a dollop of yogurt.
