Raspberry Apricot Cobbler

A thick layer of raspberries and apricots, topped with scoops of my favorite cake batter and a sprinkling of streusel, this raspberry apricot cobbler is the perfect summer bake. Ideally serve it warm and top it with vanilla ice cream.

What is streusel?

Streusel is similar to the crumb topping you would find on a coffee cake but it is usually a bit thicker and slightly less crumbly. Almost like sugar cookie dough that gets crumbled on top and bakes into little crunchy crumbly bits. This version includes oats, I like using quick cooking rolled oats because they don’t get as hard and are a bit smaller but you can use regular rolled oats too!

What’s the difference between a cobbler, crumble, and a crisp?

A cobbler has more of a biscuit/pie dough or cake batter topping whereas crumbles and crisps have a crumblier, streusel like topping, usually including the addition of oats. I kind of combined the two by adding cake batter and streusel on top of the apricots and raspberries.

What is the secret to a good Cobbler?

Honestly there are so many different types and variations which also means that so many can be amazing. My top tip is to pick at least one tart fruit that will balance out all of the sweetness. Also don’t skimp on the fruit, one of my favorite parts about this cobbler is the fruit to topping ratio and also you kind of need to serve it with vanilla ice cream.

Tips for making a Raspberry Apricot Cobbler

• Scale this recipe to the size of your baking dish. So if your dish is much smaller don’t try to fit the same amount into the dish. The dish also shouldn’t be more than 2″-3″ deep to get the nice golden brown color on top.
• If you prefer your fruit a little sweeter, toss it in a couple tablespoons of sugar before adding the cake batter and streusel.
• Make sure all of the ingredients for the cake are at room temperature to ensure they mix together smoothly.
• Fresh or frozen fruit will work here, I used frozen raspberries plus a few fresh ones on top but you could use all fresh or all frozen! I wouldn’t recommend strawberries because they have so much water in them but any stone fruit and smaller berries will work.
• I recommend placing a baking sheet underneath the dish to catch any bubbling fruit that might overflow.
• Top this with anything from vanilla ice cream, to whipped cream, to vanilla custard sauce or leave it plain!

Additional Fruit focused recipes to try!

• Yogurt Plum Cake
• Berry Custard Cake
• Plum Berry Crumble

Ingredients for a Fruit Cobbler

• Apricots: I love the combo of apricots and raspberries but plums or peaches would work too!
• Raspberries: Fresh or frozen raspberries will work! I used both because I had both to use up but you could also use blueberries or blackberries!
• Sugar: White granulated sugar is used in the cake batter and streusel. In my original I didn’t add any sugar to the fruit but for a slightly sweeter more traditional cobbler, toss the fruit with a couple tablespoons of sugar.
• Lemon Zest: The zest of one lemon is added to the batter for a little extra flavor, just be sure to wash the lemon first.
• All Purpose Flour: Any all purpose flour will work for this cobbler! You could also substitute half of the batter with whole wheat flour.
• Salt: Fine sea salt helps balance out all of the sweetness and enhances the flavors.
• Baking Soda & Baking Powder: Both baking soda and baking powder help the batter puff and not get too dense.
• Butter: Butter is the key to the flavor of the cake and creating a crisp buttery streusel.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the streusel.
• Almond Extract: A little almond extract adds a delicious flavor to the cake batter but it is optional and you can leave it out.
• Eggs: Standard large, eggs are used in the batter on top of the fruit. Just make sure they are at room temperature.
• Full Fat Greek Yogurt: Full fat greek yogurt or sour cream work in this cake to keep it rich and moist.
• Oats: I love using quick cooking rolled oats in the streusel but any regular rolled oats will work too!
• Turbinado Sugar: Turbinado or Demerrera sugar add a little crunchy sugar topping to this crumble. Technically optional but it adds a yummy crunch.

How to make a Cobbler?

Fruit Filling

• Preheat the oven to 350 F and place a rack in the center of the oven.
• Rinse the apricots. Cut them in half down the crack and through the stem top. Twist the halves apart, then cut each half in half again to remove the pit. Cut each half in half again and then in half again.
• Add the apricots along with 250 grams of frozen berries into your baking dish, at this point you can toss them with a couple tablespoons of white sugar if you want! The fruit should take up about half of the dish or slightly less.
• Distribute the fruit evenly and set aside while you make the batter and streusel.

Batter

• In a medium bowl add in the sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant and the sugar begins to clump.
• Pour in the flour, baking soda, baking powder, and salt and whisk to combine.
• Add in the butter, yogurt, eggs, vanilla, and almond extract.
• Use the paddle attachment to mix the ingredients first on medium low until just combined, then turn it to high speed for 30 seconds.
• Scrape the sides and bottom of the bowl.

Streusel

• In a medium bowl use a fork to stir together the soft butter, vanilla, sugar and salt. Pour in the flour and oats.
• Using the fork again, rub the butter mixture into the dry ingredients until all of it has been fully mixed in.

Assemble and Bake the Cobbler

• Use a cookie scoop or a big spoon to dollop the batter evenly(ish) spaced out over the fruit.
• Clump the streusel and sprinkle it over the cake batter.
• Sprinkle the top with the remaining 50 grams of raspberries and the turbinado sugar.
• Place the dish into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 20-25 minutes until the fruit is bubbling and the batter is golden brown. You may need to bake longer if using a bigger baking dish but it should be about the same amount of time as long as your baking dish isn’t more than 2″ deep.
• Once baked, remove from the oven and leave to cool for 5-10 minutes on a wire rack just so you don’t burn your mouth.
• To serve, optionally top with vanilla ice cream, whipped cream, or a vanilla custard sauce.

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