Southern elegance with a French sophistication, this dessert dish seems almost too refined to just be called a cobbler.
Recipe by: George Graham - AcadianaTable.com
Serves: 6 to 8
Ingredients
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
Instructions
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.
Notes
Source a quality local honey or a fine imported French honey like Le Grand Miel that I use. The apricots should be ripe but hold their shape when sliced in half. To grease the overnproof dish, coconut oil adds flavor, but I will admit that butter or vegetable oil will work fine.
Recipe by Acadiana Table at https://acadianatable.com/?p=11820