Apricot Cobbler with Custard Sauce
Photo: J. Savage Gibson; Styling: Leslie Byars Simpson
- 4 (6-ounce) packages dried apricots, cut in half
- 4 cups water
- 2 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons almond liqueur (optional)
- 1 (15-ounce) package refrigerated piecrusts
- 1 tablespoon sugar
- 2 tablespoons sliced almonds
- Custard Sauce
- Combine apricots and water in a saucepan; let stand 8 hours.
- Stir in 2 1/2 cups sugar; cook over medium-high heat, stirring constantly, until mixture boils. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Uncover and increase heat to medium-high; cook, stirring often, 8 to 10 minutes or until thickened. Remove from heat; cool slightly. Stir in extracts and, if desired, liqueur; cool.
- Unfold 1 piecrust, and press out fold lines. Cut to fit into the bottom of a deep 2-quart baking dish, reserving excess pastry.
- Spoon half of apricot mixture into dish; top with reserved pastry.
- Bake at 475° for 12 minutes or until lightly browned. Spoon remaining apricot mixture over pastry; cool.
- Unfold remaining piecrust; roll to 1/8-inch thickness, and cut into 1-inch strips. Arrange in a lattice design over apricot mixture.
- Bake at 475° for 15 minutes; sprinkle with 1 tablespoon sugar and almonds, and bake 2 to 3 more minutes. Serve warm with Custard Sauce.
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