Tuesday, July 29, 2008
Apricot blackberry cobbler
Apricots for the Garden and for Dessert
Apricot cobbler is an easy recipe to fix, whether with apricots from your tree in summer, or from a can at any season.
Dwarf apricot trees are recommended for gardeners with average size yards, for several reasons, including that the tree reaches only 8 to 10 feet tall, and it provides fruit as early as its third year. Ideal for zones 5 to 8, many gardeners can find a hot, sunny spot for this tree. Apricots prefer a full day of sun and are sensitive to frost.
Stark Brothers is well known for the quality and selection of fruit trees that it sells. Their best all around apricot is Wilson Delicious Dwarf Apricot, their heaviest bearer with impressive crops year after year, even way north. In zone 5 these apricots are ready for picking in early July. Stark Sweetheart Dwarf Apricot is a Stark exclusive, with ripe fruit in mid-July in zone 5. www.starkbros.com or 1-800-325-4180.
Apricots need water consistently throughout the growing season, in order to produce large fruit. Water deeply if needed every 2 weeks if there is no rain. When the apricots are one inch across, you may decide to thin the fruit to the three or four healthiest apricots per cluster, which results in larger apricots.
Apricot cobbler is delicious, with many recipes available. A recipe we enjoy includes 3 cups of apricots, 1 cup of sugar, 1 cup of flour, 1 tsp. baking powder, 1 cup of milk and 6 tbsp. melted butter.
Pour the melted butter into a baking dish to coat the dish. Mix the dry ingredients until just combined, add the milk to the mix and add to the baking dish. Pour undrained apricots over the mix and do not stir. If you like you can use fresh apricots, and you can add a bit of brown sugar on top. Bake at 350 degrees for about 45 minutes or until golden brown. This apricot cobbler is delicious on its own, or with vanilla ice cream on the side.