Name: Apricot Cobbler
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups sliced apricots (fresh, canned, or frozen); 1/2 cup granulated sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 2 tablespoons granulated sugar (for topping); 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup cold butter, cubed; 1/2 cup milk or cream

Sweet, juicy apricots meet a golden, buttery biscuit topping in this comforting Apricot Cobbler. Whether you’re using fresh apricots at the peak of summer or reaching for a cozy canned shortcut, this dessert brings warmth and nostalgia to every bite. The fruit softens into a jammy filling while the top bakes into a golden crust that’s just crisp enough to contrast the luscious interior. Served warm with a scoop of vanilla ice cream, it’s a simple pleasure that tastes anything but ordinary.

Apricot Cobbler is one of those humble desserts that surprises you with how delicious it truly is. It’s unfussy yet full of character, the kind of dish you bring to a family gathering and leave with an empty dish. The tangy sweetness of the apricots balances beautifully against the rich, buttery topping. You can enjoy it as a weeknight treat or dress it up for guests—it’s flexible and always satisfying.

What Kind of Apricots Should I Use?

If you’re lucky enough to catch fresh apricots in season, they’re absolutely worth using—just be sure they’re ripe for the best flavor and texture. Outside of summer, canned apricots in juice (not syrup) or frozen apricots work wonderfully. Canned apricots save time on peeling and slicing, and still deliver that fruity punch you want in a cobbler. Just be sure to drain them well so the cobbler doesn’t turn soupy.

Ingredients for the Apricot Cobbler

Apricots – The star ingredient, bringing a tart-sweet flavor and soft texture once baked. Fresh, canned, or frozen all work depending on what’s available.

Granulated Sugar – Helps enhance the natural sweetness of the fruit and adds a caramelized finish to the topping.

Cornstarch – Thickens the apricot filling slightly, helping it become more jammy and less watery as it bakes.

Lemon Juice – Brightens the flavor of the apricots and balances the sweetness.

Vanilla Extract – Adds warmth and depth to the filling.

All-Purpose Flour – The base for the biscuit topping, giving it structure and crumb.

Baking Powder – Helps the biscuit topping rise and become fluffy.

Salt – Enhances all the other flavors without overpowering.

Butter – Adds richness and helps create a tender, golden crust.

Milk or Cream – Moistens the biscuit dough and contributes to that soft, melt-in-your-mouth texture.

How To Make the Apricot Cobbler

Step 1: Prepare the Apricots

If using fresh apricots, pit and slice them. For canned or frozen, be sure they’re well drained. Toss the apricots in a bowl with sugar, lemon juice, cornstarch, and vanilla extract. Let the mixture sit for 10 minutes to help the fruit release juices and begin thickening.

Step 2: Make the Biscuit Topping

In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk or cream just until combined—the dough will be thick and shaggy.

Step 3: Assemble the Cobbler

Pour the apricot mixture into a greased baking dish. Drop spoonfuls of biscuit dough over the top, leaving a few gaps so the fruit can bubble up between.

Step 4: Bake to Golden Perfection

Bake at 375°F (190°C) for about 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling. Let it cool slightly before serving so the juices can set.

Serving and Storing Apricot Cobbler

Apricot Cobbler is at its best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the hot, gooey filling and the cold, creamy topping is pure magic.

If you have leftovers (lucky you!), let the cobbler cool completely before covering and storing it in the refrigerator. It will keep for up to 3 days. To reheat, warm individual portions in the microwave or pop the whole dish back in the oven at 300°F until heated through.

Frequently Asked Questions

How do I keep the cobbler from becoming too watery?

Drain canned or frozen apricots well and don’t skip the cornstarch—it’s key to thickening the filling.

Can I use other fruits?

Yes! Apricots pair wonderfully with peaches, plums, or even berries if you want to mix it up.

Can I make this ahead of time?

You can prep the apricot filling and topping separately a few hours in advance. Assemble and bake when ready to serve.

Do I have to peel fresh apricots?

Not at all. Apricot skins are thin and soften beautifully when baked.

Can I make it dairy-free?

Yes. Use plant-based butter and non-dairy milk for a delicious dairy-free version.

What size baking dish should I use?

An 8×8-inch square dish or a 2-quart baking dish works perfectly for this recipe.

Want More Fruit Dessert Ideas?

If you love this Apricot Cobbler, here are a few more fruity treats to try:

Old-Time Oven Peach Cobbler for a classic Southern twist.
Lemon Raspberry Swirl Cheesecake Cups when you want something creamy and tart.
Condensed Milk Snow Cookies if you love fruit flavors with melt-in-your-mouth textures.
Cherry-Topped Coconut Macaroons for a bright, tropical finish.
Blueberry Lemon Dutch Baby when you’re craving a fruit-forward brunch treat.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use fresh apricots or go with canned? Any fun additions like cinnamon or a splash of bourbon?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

And if you want more daily baking inspiration, check out my Pinterest at Life with Jam.