Apricot Cobbler — The Graduation-Sunday Cobbler

I graduated. Friday May twenty-fourth. The football field. The white gown over jeans because Oklahoma May graduations require some kind of practical bottom layer for the heat. The cap with the small Tulsa ‘23 tassel I had pinned to the brim. Mrs. Patterson handed me my diploma at four-fifteen in the afternoon.

I gave a senior speech. The teachers at the writing program had nominated me at the end of last summer for the senior class speech, and the speech committee had picked me. The speech was three minutes. The speech was about the kitchen as the room that runs the household, scaled up to the school as the building that runs the town, scaled up to the question of what we owe the rooms that have run our lives. Mama cried in the bleachers. Mr. Briggs cried in the bleachers. Cody had a small tight smile on his face that he held all the way through.

The reception after the ceremony was on the back lawn of the school. Mrs. Tilford had brought a casserole. Mrs. Henderson’s daughter-in-law (visiting) had brought cookies. Mama had brought a dozen of my own coconut macaroons.

And the recipe Sunday was apricot cobbler. The Tulsa farmers market opened for the season Saturday and the first of the local apricots had come in. I bought a quart at $3.99. The cobbler is from a Mel’s Kitchen Cafe post. Sliced fresh apricots tossed with a little sugar and lemon, biscuit-dough drop topping, baked until bubbling and golden. Served with vanilla ice cream.

The math: a quart of apricots $3.99, the biscuit dough, sugar, lemon, butter. Total: about $5.40 for a 9-by-9 pan that fed Mama and Cody and me for three desserts.

I am writing this on the page in pen because I am writing all of the milestones in pen now.

The recipe is below. The trick is the fresh apricots when they are in season — do not substitute canned.

Apricot Cobbler

Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 8

Ingredients

• 4 cups fresh or canned apricots, pitted and halved (if canned, drain and reserve juice)
• 3/4 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter, melted
• Vanilla ice cream or whipped cream, for serving (optional)

Instructions

1. Preheat the oven. Heat your oven to 350°F. Pour the melted butter into a 9x13-inch baking dish and set aside.
2. Prepare the fruit. In a medium bowl, toss the apricot halves with 1/4 cup of the sugar, the lemon juice, cinnamon, and vanilla extract. Let sit for 5 minutes so the fruit begins to release its juices.
3. Make the batter. In a separate bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt. Add the milk and stir until a smooth, thin batter forms — don’t overmix.
4. Layer the cobbler. Pour the batter directly over the melted butter in the baking dish. Do not stir. Spoon the apricot mixture evenly over the top of the batter. Again, do not stir — the batter will rise up around the fruit as it bakes.
5. Bake. Bake for 38 to 42 minutes, until the top is golden brown and a toothpick inserted into the batter section comes out clean. The edges should be slightly crisp and bubbling.
6. Rest and serve. Let the cobbler rest for at least 10 minutes before serving. Spoon into bowls and top with vanilla ice cream or whipped cream if desired. Best served warm.

Nutrition (per serving)

Calories: 275 | Protein: 3g | Fat: 12g | Carbs: 40g | Fiber: 2g | Sodium: 130mg