We had a raspberry bush at my parents house when I was young. I remember going out in the hot summers of Upstate New York to pick berries in the morning for raspberry pancakes, or in the evening to eat as a treat with a scoop of ice cream. Raspberries are one of the ultimate fruits, in my mind. Perfectly sweet and juicy, and full of so much strong flavor.
It wasn’t until I moved to Washington, however, that I ate my first apricot, and it was in the best possible setting. We were driving through Enumclaw on our way to pick up our weekly gallon of raw milk, and a nearby farm had signs posted for fresh fruit. We detoured up the road to find a farm store brimming over with fresh produce, and as we were looking around, the owner started hauling buckets of freshly picked apricots in from her orchard. We bought several pounds. Let me tell you: fresh apricots have a full flavor that rivals even the sweetest peaches, yet remains very distinct and unique. A true delight!
I give to you a delicious recipe for these warm summer fruits:
Baking time: 45 minutes
Serves: 8 to 10
1 Tablespoon unsalted butter, at room temperature, for dish
10 apricots, pitted and each sliced into 8 to 10 pieces (1 ½ lb prepped)
1 dry pint (2 cups) raspberries, fresh or frozen
¾ cup (5 ¼ ounces) granulated sugar
½ teaspoon fine sea salt
1 ½ cups (7 ½ ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
6 tablespoons (3 ounces) unsalted butter, at room temperature
¾ cup (5 ounces) granulated sugar
¾ cup whole milk
1 tablespoon turbinado sugar
Preheat oven to 375°F. Butter a 2-quart baking dish.
To make the fruit filling, toss the apricots and raspberries with the sugar and salt in a bowl and set aside to draw out some of the juices while you prepare the batter.
To make the batter, sift together the flour, baking powder, and salt in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar together on medium-high speed for 3-5 minutes, until light and fluffy. Stir in the flour mixture in three additions alternating with the milk in two additions and scraping down the sides of the bowl occasionally.
Spread the batter evenly in the prepared pan and distribute the fruit over the batter, being sure to scrape the bowl well. Sprinkle the turbinado sugar over the top.
Bake in the bottom third of the oven for about 45 minutes, or until the center of the cake springs back when lightly touched. Cool 20 to 30 minutes before serving.
Storage: This cobbler is best if eaten the day it is made. Any leftovers can be covered with a tea towel to be finished for breakfast. Reheat in a 300°F oven until warmed through.
(This recipe is from Rustic Fruit Desserts by Cory Schreiber & Julie Richardson).
I enjoyed topping mine with whipped cream! And for breakfast! And I’m going to go eat some straggling leftovers now!