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These two fruits combine to make a homey, warm-from the oven dessert.

Preparation time: 30 minutes
Cooking time: 30 minutes

Serves: 8

Dietary guidance: v 


½ cup granulated sugar
2 tablespoons cornstarch
1 can (1 pound/13 ounces) sliced peaches, drained, juice reserved
1 can (10½ ounces) apricot halves, drained, juiced reserved
1 tablespoon margarine
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

½ cup all-purpose flour
½ cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
2 tablespoons margarine, softened
1 large egg

1 cup heavy cream
2 tablespoons honey, at room temperature
½ teaspoon ground cinnamon


Preheat oven to 400 degrees. In a medium saucepan, mix together sugar and cornstarch. Stir in ½ cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2minutes. Remove from heat. Stir in margarine, cinnamon and nutmeg. Add peaches and apricots. Spoon mixture into a 1½ quart casserole. To prepare topping, mix together flour, sugar, baking powder, salt, margarine and egg. Spoon topping over fruit mixture. Bake cobbler until topping is lightly golden, 30 minutes. Transfer casserole to a wire rack to cool slightly. To prepare garnish, beat together cream, honey and cinnamon at medium speed until soft peaks form. Serve cobbler warm, topped with spiced whipped cream.

*Try this dish with other canned fruit already on your pantry shelf. Use any combination of plums, pears, pineapple or mandarin oranges.

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