Raspberry Apricot Cobbler

5 from 2 votes

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.

Prep Time30

Cook Time50

Total Time1 20

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: American

Keyword: apricot, cobbler, crumble, raspberries

Servings:

Calories: 406kcal

Equipment

12" diameter ceramic baking dish

Ingredients

Fruit

500 grams apricots pitted (approx 5 large, 6-7 medium)
300 grams raspberries fresh or frozen, divided

Batter

250 grams granulated sugar
1 lemon zested
225 grams all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3 eggs standard large, room temperature
120 grams full fat greek yogurt
185 grams unsalted butter soft
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Streusel

50 grams unsalted butter soft
50 grams granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
30 grams rolled oats
80 grams all purpose flour
30 grams turbinado sugar

Instructions

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

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.

Notes

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!

Nutrition