Black Velvet Apricot Cobbler
1 stick (1/2 cup) butter
2 teaspoons baking powder
3-4 cups quartered Kingsburg
Orchards Black Velvet apricots
and their juices
1 cup unbleached all-purpose flour
1 cup milk
1 cup sugar, plus more for
sprinkling over apricots
Vanilla ice cream, for serving
Put the stick of butter in a deep casserole dish at least 9 by 9 inches in diameter
and place in a cold oven. Heat the oven to 350°F.
Place apricots and their juices in a bowl and sprinkle lightly with sugar; set aside.
In another bowl, whisk together baking powder, flour and 1 cup sugar. Add milk
and mix well. The mixture will be thin.
When the butter has melted and the oven is at 350°F, pour the batter all at once
into the casserole, then pour the fruit and its juices into the center of the batter.
Bake for 50-60 minutes, or until the batter is cooked and the top is golden brown.
Serve hot, warm or at room temperature. Great with ice cream.
Makes 8 servings.