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Apricot And Blueberry Cobbler

makes one 9 x 13-inch cobbler

This cobbler is based on a recipe from The San Francisco Ferry Plaza Farmer’s Market Cookbook, with added cornmeal to give the crust a nuttier flavor, and less sugar -- the fruit juices add most of the sweetness.

Read more about this recipe at Cook & Eat.


1 cup all-purpose flour
1/3 cup cornmeal
1/2 teaspoon salt
1 tablespoon cane sugar, plus a bit more for sprinkling
1/3 cup vegetable oil
2 tablespoons milk, plus a bit more for the wash
3 cups sliced, pitted apricots
1 pint blueberries
1/3 cup cane sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, cut into small pieces


prep: 15 minutes
total: 50 minutes


deep dish, 9 x 13-inch rectangular or 9-inch round pan
rolling pin
parchment (or wax paper)


1. Preheat the oven to 425F.

2. Stir together the flour, cornmeal, salt and 1 tablespoon of sugar with a fork until well mixed. Whisk together the oil and 2 tablespoons of milk, and add to the dry ingredients. Stir with a fork until just combined, and then use your fingers to form the dough into a ball. Turn the dough out onto a piece of parchment, and press into a flat disc. Cover with another sheet of parchment, and gently roll out, from the center, to fit your baking pan. Set aside.

3. Fill the bottom of the baking dish with the apricots and blueberries. Shower the fruit, evenly, with the sugar and flour. Then, dot with the butter.

4. Remove the parchment from the top of the rolled-out crust, and lifting from the bottom, gently flip it and place on top of the baking dish, with the bottom parchment on now top. Remove the parchment, and trim off any excess crust. Brush a little bit of milk lightly on the crust, and then sprinkle lightly with granulated sugar.

5. Cut little slits in the crust, and then bake until the crust is golden brown, 25 to 35 minutes. Let the cobbler cool at least 10 minutes before serving. I think it’s best served hot, with some vanilla ice cream.

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