I previously shared about Abundant Harvest, the weekly organic produce box I receive. Recently, the box came with 15 pounds of apriums. Turns out an aprium is three-quarters apricot and one-quarter plum. We have been eating apriums right and left in this house ever since.
I had to come up with at least one baked apricot - or in this case, aprium - recipe before they were all eaten. Here is a down-home dessert to help use up your abundance of summer fruit when it happens.
Apricot Strawberry Cobbler
2 pounds apricots (about 16), pitted and sliced
1 pint strawberries, hulled and quartered
1 cup unbleached flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1 cup lowfat buttermilk
2 teaspoons vanilla extract
Preheat oven to 375 degrees F. Coat 9 by 13-inch baking pan with nonstick spray. Place apricots and strawberries in pan.
In mixing bowl, whisk together flour, sugar, baking powder, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Measure buttermilk and whisk in vanilla. Add to flour mixture and stir until just combined. Drop by spoonfuls over fruit.
Bake 30 minutes, or until top begins to turn golden. Remove from oven and let rest for 10 minutes. Serve warm with lowfat ice cream or whipped topping, if desired. Makes 10 servings, 2 points plus each.
Note: An assortment of any soft summer fruits will work in this recipe.