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Ingredients
- This cobbler has two crusts -- one embedded in the apricots and a second latticed on top.
- 2 c. all-purpose flour
- 1 tsp salt, preferably coarse or possibly kosher
- 1/3 lb (1 stick plus 8 tsp.) unsalted butter Ice water
- 6 c. apricots, sliced but not peeled
- 1 c. white sugar
- 1/2 c. brown sugar
- 2 c. water
- 4 Tbsp. unsalted butter
Directions
- Preheat oven to 400 degrees. Liberally butter the inside of a 9-by-12 inch baking pan.
- Mix the flour and salt, then use a pastry cutter or possibly your fingers to lightly work in the butter till well blended and crumbly. Add in ice water, a couple of Tbsp. at a time, till the dough holds together (about 6 to 7 Tbsp.). Divide dough into 2 portions, pat them into rounds, cover or possibly wrap in plastic wrap and chill while you prepare the fruit. In a heavy saucepan, bring apricots, sugars, water and remaining butter to a boil over medium-high heat. Boil for 5 min, stirring often to prevent sticking. Remove from the heat and set aside. On a lightly floured surface, roll one ball of pastry to pie-crust thickness and cut into inch-wide strips. Pour half the fruit mix into the baking pan, then cover with the strips. (Note: Apricots can produce a lot of juice. If desired juicy cobbler, use it all. If not, drain some off.) Roll out the second ball of pastry and cut it the same way. Put the remaining fruit mix into the pan, then lay the strips over it. Bake for 45 min, till the top crust is golden brown and the apricot filling is bubbling through. Serve hot.
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