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Apricot and Blueberry Cobbler

Apricots are one of my all time favourite fruits and this recipe would have to be the best apricot dessert I have found so far! I don’t make a lot of desserts and cakes because generally when I do, something goes wrong or I think I can add my own creative genius to the mix and it actually destroys it. I found this recipe on Chocolate & Zucchini and it looked so good I had to try it out myself. I’m pretty proud of myself too because I actually followed the recipe almost exactly.



  • 1 kilo fresh apricots (or equivalent canned if out of season)
  • 4 tsp sugar
  • 2 tsp tapioca
  • 1 cup blueberries (fresh or frozen)


  • 1 cup almond meal
  • 3/4 cup plain flour
  • 2 tbs sugar, plus extra for sprinkling on top (I use organic coconut sugar)
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1/4 tsp salt
  • 1 tbs orange juice
  • 1/2 cup plain yogurt
  • 5 tbs unsalted butter, diced


  1.  Slice the apricots into quarters and place in a ceramic or glass dish and sprinkle with the sugar and tapioca. Toss the fruit around, cover and leave to sit for 1 hour.

Preheat oven to 180C

  1. In a medium bowl mix together the almond meal, flour, sugar, baking powder, baking soda and salt.
  2. Add the orange juice, yogurt and butter and combine roughly with a spoon, then use your fingers to combine the wet and dry ingredients
  3. Add the blueberries on top of the apricots
  4. Using a spoon dollop the dough onto the fruit so that small gaps remain
  5. Sprinkle sugar over the dough and then place in the oven
  6. Bake for 35-40 mins or until fruit is bubbly and the dough is golden brown

Serve warm with fresh whipped cream or yogurt.

Questions? Do you like that?


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