• 1(1 lb. 13 oz.) can sliced peaches
  • 1(8 3/4 oz.)can apricot halves
  • 1/2 cup sugar
  • 1 tblsp. cornstarch
  • 1 tblsp. butter or regular margarine
  • 1/4 tsp. ground cinnamon
  • 1 cup sifted flour
  • 1 tblsp. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tblsp. shortening
  • 1/2 cup milk


To make filling, drain peaches and apricots, reserving juices. Add enough peach juice to apricot juice to make 1 cup.

Combine 1/2 cup sugar and cornstarch in saucepan. Blend in juice and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute longer.
Remove from heat and stir in butter and cinnamon. Add fruits to thickened juice and pour into 1-1/2 quart casserole. Place in hot oven(400 degrees F.) while you prepare topping.

To make topping, sift together flour, 1 tblsp. sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk to make a soft dough.

Drop by spoonfuls over hot fruit. Bake in hot oven (400 degrees F.)about 30 minutes, until top is lightly browned. Serve warm with cream.

Makes 6 servings.

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Submitted 6/13/05.
Source: Farm Journal's Country Cookbook
Submitted By: Linda Wilson
Peach/Apricot Cobbler