Last weekend our CSA gave us a ton of apricots, peaches, and blueberries. The last time we received apricots in our CSA, I made a Claufuti, which went over terribly and got thrown in the trash after a week.

This time I was determined to make something that everyone would enjoy and would also use up most of my produce since we’d be leaving for a while and wouldn’t be able to enjoy it ourselves. We were visiting Stu’s parents on a Sunday afternoon which so happened to fall right before Stu’s birthday.

Our CSA included a recipe from the Barefoot Contessa for Peach Blueberry cobblers. I referenced that as well as a recipe from Simply Recipes and combined the two to make my own Apricot-Peach Blueberry Cobbler.

Aprioct-Peach Blueberry Cobbler
Adapted from Simply Recipes and The Barefoot Contessa

For the filling:
1 lb. apricots (approximately 10-12)

1 lb. peaches (4-6)
2 tablespoons freshly squeezed lemon juice
2 teaspoons grated lemon zest
1/2 cup granulated sugar
1/4 cup flour

For the cobbler:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon white granulated sugar
1/2 cup (1 stick or 4 ounces) butter softened plus 1/4 cup melted butter
1 cup buttermilk
1/2 teaspoon almond extract
2 tablespoons brown sugar

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for at least five minutes.

Place the filling into a baking dish of your choosing. I used a 9x13x2 -inch baking dish. Ina Garten suggests making individual crumbles/cobblers in small ramekins.

Whisk together  flour, baking powder, baking soda, salt, one tablespoon white sugar in a medium bowl. Cut the butter into small cubes and toss into the flour mixture. Work the butter with your fingers to smear it and crumble it into the flour, until the mixture resembles a coarse cornmeal.

Add almond extract to the buttermilk, then form a well in the middle of the flour mixture and pour in the buttermilk. Gently mix (with wooden spoon or your hands) until the dough just comes together. Do not over-mix.

Form “cobblestone” shapes of the dough and arrange on the top of the apricot berry mixture. (You can also just crumble the dough over the top.) Sprinkle brown sugar over the top of the dough. Drizzle melted butter over the top (aim for the fruit more than the biscuits). Preheat oven to 425°F. Let the cobbler sit and rise for 10-20 minutes before baking.

Bake at 425°F for 10-15 minutes or until the top is just beginning to brown, then reduce the heat to 350°F. Cook for an additional 30 to 40 more minutes, until the center fruit is thickened and bubbly. Check during cooking, if the topping is getting too brown, cover it with foil and turn the heat down to 325°F.

This was so yummy! I’m really glad that I adapted the cobbler topping from Simply Recipes. It was cake-like and moist and a bit different from crumbles or cobblers that I’ve done in the past. It was also much more rustic looking, although it was a lot more time-consuming than Ina’s recipe or other basic cobblers. It was a hit over the weekend and I wish I had more right now! Hopefully this will not be the last time our CSA gives us peaches aplenty.