This easy apricot cobbler couldn't be easier. You don't even have to bother with dealing with fresh produce or waiting until the fruit is in season. How is that possible? Our recipe calls for dried apricots. We love how the almond extract (and the optional almond liqueur) gives the dessert a distinctly nutty flavor. The incredibly easy, 5-ingredient custard sauce ties the whole thing together. 

Recipe by Southern Living January 1997


Credit: J. Savage Gibson; Styling: Leslie Byars Simpson

Recipe Summary

8 to 10 servings


Ingredient Checklist


Instructions Checklist
  • 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.