Apricot Cobbler Recipe
This Apricot Cobbler Recipe is a warm, bubbly, old-fashioned baked apricot dessert with a buttery cobbler topping that tastes like summer in a dish—simple enough for a weeknight and special enough for company.
A Cozy Apricot Cobbler Recipe for Summer (and Beyond)
Apricot cobbler is one of those classic fruit cobbler recipes that feels like it came straight out of a grandmother’s kitchen—soft, jammy apricot filling tucked under a golden, crisp-edged, tender topping. This version celebrates fresh apricots when they’re in season, but works beautifully with canned or frozen fruit, too.
I started baking this homemade apricot cobbler when my kids were little and we’d come home from the farmers’ market with a bag of sun-warm fruit and no real plan. You know what? Cobblers became my “no-stress dessert” on hot summer evenings. They’re rustic, forgiving, and the house smells amazing while they bake.
This fresh apricot cobbler leans a bit lighter than some old-school versions. There’s less sugar, a good squeeze of lemon to brighten the fruit, and the topping uses milk (or buttermilk) instead of heavy cream. It’s still a real treat, just not quite as heavy.
Whether you call it a rustic apricot cobbler, traditional apricot cobbler, or just “that baked apricot dessert Mom makes,” this is a simple cobbler recipe that you’ll want on repeat all summer—and honestly, all year.
Why You’ll Love This Recipe
- Simple pantry ingredients – Butter, flour, sugar, milk, and fruit; nothing fancy or hard to find.
- Works with fresh, canned, or frozen apricots – So it’s not just a summer fruit cobbler; you can bake it in December, too.
- Foolproof cobbler topping – You get crisp edges, a tender center, and that perfect golden color without fuss.
- Not overly sweet – The apricot flavor really shines; it’s more fruit-forward than sugary.
- Great make-ahead dessert – Bakes nicely ahead and reheats well, so it’s perfect for holidays and potlucks.
- Customizable – Turn it into a gluten-free cobbler, add berries, or play with spices like cardamom.
- Crowd-pleasing – It’s comfort food; even people who “don’t like apricots” usually go back for seconds.
- Smells like a bakery – Warm butter, sugar, and fruit bubbling in the oven—honestly, that’s half the joy.
Ingredients
This easy apricot cobbler recipe uses two simple layers: a juicy apricot filling and a buttery cobbler topping.
For the Apricot Filling
- 5 cups fresh apricots, pitted and sliced (about 2 pounds; you can leave the skins on)
- ½–⅔ cup granulated sugar (use ½ cup for sweeter fruit, up to ⅔ cup for tart fruit)
- 2 tablespoons cornstarch (thickens the apricot filling so it’s saucy, not soupy)
- 1 tablespoon fresh lemon juice (brightens the flavor and balances sweetness)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional but lovely—apricots and almond are best friends)
- ¼ teaspoon fine sea salt
Ingredient tips for the filling:
- If using canned apricots, drain very well and reduce sugar slightly (start with ⅓ cup).
- If using frozen apricots, don’t thaw completely; use slightly frozen slices and add 1 extra teaspoon cornstarch.
- Look for ripe but firm apricots—they should give slightly when pressed, not be mushy.
For the Buttery Cobbler Topping
- 1 cup all-purpose flour (spooned and leveled)
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon (optional but recommended)
- ½ cup unsalted butter, melted and slightly cooled (1 stick)
- ½ cup milk or buttermilk (whole milk gives a richer topping)
- 1 teaspoon vanilla extract
Ingredient tips for the topping:
- Use real butter, not margarine, for that classic, buttery cobbler topping.
- Buttermilk gives the topping a little extra tenderness and tang, but regular milk works just fine.
- If you’re sensitive to cinnamon, you can skip it or use a pinch of nutmeg instead.
Step-by-Step Directions
Let me explain how this comes together. It’s very forgiving, so don’t stress over perfection.
1. Preheat the oven and prep your pan
Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×13-inch baking dish (or a similar 3-quart dish). This helps prevent sticking and gives the edges a nice golden crust.
2. Make the apricot filling
In a large bowl, combine the sliced apricots, sugar, cornstarch, lemon juice, vanilla, almond extract, and salt. Toss gently until the fruit is evenly coated and you don’t see dry cornstarch pockets.
You should see a light, syrupy coating forming on the fruit—that’s exactly what you want for a glossy apricot filling.
3. Spread the fruit in the baking dish
Pour the apricot mixture into your prepared baking dish and spread it into an even layer. Try to tuck most of the apricot skins facing down; this keeps the top looking more golden and less patchy.
4. Mix the cobbler topping
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In a separate bowl or large measuring cup, whisk the melted butter, milk (or buttermilk), and vanilla.
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick but pourable—like a loose muffin batter. Don’t overmix; a few small lumps are fine.
5. Add the topping to the fruit
Spoon the cobbler batter over the apricots in rustic dollops. You don’t need to cover every inch of fruit; leaving small gaps lets the apricot filling bubble up and caramelize in the oven. That’s part of the charm of a rustic apricot cobbler.
6. Bake until golden and bubbly
Bake on the center rack for 35–45 minutes, or until:
- The topping is deep golden brown around the edges and lightly golden in the center.
- The apricot filling is bubbling up around the sides and through a few gaps.
If the top is browning too fast but the filling isn’t quite bubbling yet, tent the dish loosely with foil for the last 5–10 minutes.
7. Cool slightly before serving
Remove the pan from the oven and let the cobbler sit for 15–20 minutes. The filling will thicken as it cools, which makes for prettier servings and a nicer texture.
8. Serve and enjoy
Spoon the warm apricot cobbler into bowls. Serve plain, or add:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A spoonful of plain or vanilla Greek yogurt for a slightly lighter feel
Honestly, there’s no wrong way to enjoy a bowl of warm, homemade apricot cobbler.
Servings & Timing
- Yield: About 8 servings
- Prep Time: 20 minutes
- Bake Time: 35–45 minutes
- Cool Time: 15–20 minutes
- Total Time: About 1 hour 15 minutes
It’s a great “bake while you eat dinner” dessert—mix it quickly, pop it in the oven, and it’s ready by the time everyone is done with the main course.
Variations
You can easily turn this classic apricot dessert recipe into something new every time.
- Apricot-Peach Cobbler: Swap 2–3 cups of the apricots for sliced peaches for a mixed summer fruit cobbler.
- Berry-Apricot Cobbler: Add 1–2 cups of blueberries or raspberries to the apricot filling for extra color and flavor.
- Gluten-Free Apricot Cobbler: Use a cup-for-cup gluten-free flour blend in the topping; everything else stays the same.
- Brown Sugar Topping: Replace half the white sugar in the topping with light brown sugar for a deeper, caramel note.
- Nutty Cobbler Crust: Sprinkle ½ cup chopped pecans or sliced almonds over the topping before baking for crunch.
- Low-Sugar Version: Cut the sugar in both the filling and topping by about one-third and lean on extra lemon and vanilla for flavor.
Storage & Reheating
This oven baked cobbler keeps surprisingly well, though it’s best the day it’s made.
- Room Temperature: Let the cobbler cool completely, then cover the pan loosely and keep at room temp for up to 1 day.
- Refrigerator: For longer storage, cover tightly and refrigerate for 3–4 days. The topping will soften but still taste wonderful.
- Freezer: For a longer stretch, scoop cooled cobbler into an airtight container and freeze for up to 2 months.
Reheating tips:
- Warm individual servings in the microwave for 30–45 seconds.
- For crisper topping, reheat in a 350°F oven for 10–15 minutes, loosely covered with foil for the first 10 minutes, then uncover if you want more crunch.
Make-ahead idea:
You can assemble the apricot filling a few hours ahead and keep it covered in the fridge. Mix the cobbler topping right before baking so it stays light and tender.
Notes from My Kitchen
- Taste your apricots first. Some batches are very sweet; others are more tart. Adjust the sugar in the filling based on how the fruit tastes.
- Don’t skip the salt. A tiny bit in both the filling and topping keeps the cobbler from tasting flat.
- Almond extract goes a long way. A quarter teaspoon is plenty; more can overpower the delicate apricot flavor.
- Let it rest. I know it’s hard, but letting the cobbler cool for at least 15 minutes helps the juices thicken and makes the texture more like a proper dessert and less like fruit soup.
- Use what you have. I’ve made this with a mix of apricots, nectarines, and even a few leftover plums. As long as you keep the total fruit volume about the same, it works.
- Pan choice matters a little. A metal pan browns the topping a bit faster than a ceramic dish, so start checking earlier if you use metal.
I tested this apricot cobbler recipe more times than I care to admit, tweaking sugar levels, butter amounts, and baking times. The version you see here is the one my family keeps asking for—and in my house, that’s the true test.
FAQs
Can I use canned apricots instead of fresh?
Yes. Drain them very well, pat dry if they’re very soft, and reduce the sugar in the filling to about ⅓ cup since canned fruit is usually sweeter.
Can I make this apricot cobbler recipe dairy-free?
You can. Use a good vegan butter stick for the topping and replace the milk with oat or almond milk; the texture will still be tender and buttery-tasting.
Why is my cobbler topping soggy?
Usually it means the cobbler didn’t bake long enough or the fruit released extra liquid. Bake until the filling is actively bubbling and the topping is deep golden brown.
Can I prepare the whole cobbler ahead and bake later?
I don’t recommend assembling the topping too far ahead, since the leavening starts working right away. Instead, prep the fruit filling in advance and mix the topping just before baking.
How do I know when the cobbler is done?
Look for a golden-brown topping and bubbling fruit around the edges and through some gaps. If you gently tap the center of the topping, it should feel set, not wet or doughy.
Can I cut this recipe in half?
Yes. Bake it in an 8×8-inch dish or similar; start checking around 25–30 minutes, since a smaller pan may bake faster.
What’s the best way to serve leftovers?
Warm them slightly and top with yogurt for breakfast, or enjoy cold straight from the fridge—I promise I won’t judge.
Can I use other fruits with apricots?
Absolutely. Peaches, nectarines, plums, and berries all work beautifully in this baked apricot dessert; just keep the total fruit amount around 5 cups.
Conclusion: A Simple, Sunny Dessert Worth Repeating
This Apricot Cobbler Recipe gives you everything you want from a classic, homemade dessert: juicy fruit, a buttery cobbler topping, and that cozy, baked-from-scratch feeling without hours in the kitchen. It’s an easy apricot cobbler that works with fresh, canned, or frozen fruit, so you’re never far from a warm, comforting bowl.
If you make this rustic apricot cobbler, let me know how it turned out for you—leave a comment, share your twists, or tell me if your family has its own version. And if you love this kind of old-fashioned, oven baked cobbler, you might also enjoy trying a peach or mixed-berry cobbler next time.
Apricot Cobbler
Ingredients
- 5 cups fresh apricots pitted and sliced, about 2 pounds; skins can be left on
- 1/2–2/3 cup granulated sugar use 1/2 cup for sweeter fruit, up to 2/3 cup for tart fruit
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional but recommended
- 1/4 teaspoon fine sea salt
- 1 cup all-purpose flour spooned and leveled
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon optional but recommended
- 1/2 cup unsalted butter melted and slightly cooled (1 stick)
- 1/2 cup milk or buttermilk whole milk for richer topping
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×13-inch baking dish (or a similar 3-quart dish) to prevent sticking and help the edges brown.
- In a large bowl, combine the sliced apricots, 1/2–2/3 cup granulated sugar, cornstarch, lemon juice, 1 teaspoon vanilla extract, almond extract (if using), and 1/4 teaspoon fine sea salt. Toss gently until the fruit is evenly coated and you no longer see dry cornstarch. A light, syrupy coating should form on the fruit.
- Pour the apricot mixture into the prepared baking dish and spread it into an even layer. If possible, tuck most of the apricot skins facing down so the top bakes up more evenly golden.
- In a medium bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, 1/4 teaspoon fine sea salt, and ground cinnamon (if using). In a separate bowl or large measuring cup, whisk the melted butter, milk or buttermilk, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick but pourable, like a loose muffin batter; do not overmix.
- Spoon the cobbler batter over the apricots in rustic dollops. You do not need to cover all of the fruit; leaving small gaps allows the apricot filling to bubble up and caramelize as it bakes.
- Bake on the center rack for 35–45 minutes, until the topping is deep golden brown around the edges, lightly golden in the center, and the apricot filling is bubbling up around the sides and through some gaps. If the top browns too quickly before the filling is bubbling, tent the dish loosely with foil for the last 5–10 minutes.
- Remove the pan from the oven and let the cobbler cool for 15–20 minutes. The filling will thicken as it rests, making for neater servings and a better texture.
- Spoon the warm apricot cobbler into bowls. Serve plain or with vanilla ice cream, whipped cream, or a spoonful of plain or vanilla Greek yogurt.
