Fresh apricots rock. At their vine-ripened peak, juices flow and the fleshy interior of these little orbs welcome you with just one bite full of flavor. Baked in a honey-kissed recipe with the crunch of pistachios, this Apricot Pistachio Cobbler is one easy summer dessert to cobble together.
For me, cobbler is the official dessert of the South. Over the years, I’ve made this fruit-filled recipe with a variety of ingredients—strawberries here on the blog, and an apple/pear combination in my Acadiana Table cookbook. But in this version, I am combining a few eclectic ingredients that sing to me with a French harmony of flavors.
First off, find ripe apricots, and if you can source them straight from a local orchard, even better. But the point is that–as with most commercially harvested fruit–most apricots are brought to supermarket shelves before they are ready, with the intent of extending their shelf life for purchase. Press them with two fingers, and if they leave an impression, they’re ready.
And my honey of choice is a French favorite called Le Grand Miel thousand flower honey from the Pyrenees region of France. With the essence of acacia and lavender, this luminous golden-colored honey has a pronounced taste profile that enriches this recipe. Now don’t get me wrong, I preach endlessly about sourcing local products—honey included—but from time to time, I like to take a trip away from my Acadiana to experience new flavors. The pistachio, for instance, is not known as a Southern crop, but just happens to be one of my favorites, and works spectacularly in this recipe. Oh, you could substitute pecans, but I urge you to give a new nut a try in this dessert.
So, you might call this a cobbler of a different color, and you’d be right. New flavors in the same down-home Southern recipe add up to a delightful summer dessert.
- 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
- Preheat the oven to 375ºF.
- Grease an ovenproof baking dish with coconut oil and scatter the apricots in the bottom.
- In a mixing bowl, add the flour, sugar, baking powder, cornstarch, cinnamon, and salt. Mix thoroughly eliminating any lumps.
- In a mixing bowl, add the egg, honey, vanilla, and butter. Whisk together and combine.
- 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.
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