Gluten-free Coconut Sugar Sweetened Apricot Cobbler Recipe

Welcome back to Cobbler Week at the Book of Yum! This time I’m doing a recipe geared towards those who prefer not to use processed sugar and dairy. I’ll tell you a secret, though. Even though this recipe is allergy-friendly, uses special coconut sugar and contains no dairy, it was met with unbridled enthusiasm from gluten-eaters who can eat any darned thing they like. My Dad who is visiting us right now has fond memories of a neighbor lady’s apricot cobbler that he ate when he was a child. He said this recipe made him feel like a seven-year-old again, knocking at the door of his neighbor’s house asking for cobbler. I never thought I liked apricots that much, but somehow these large, golden fruits fresh off our own tree taste different than they do in the supermarket, and even I gobbled up this cobbler. The DH preferred it over the plum cobbler, and we were all fighting for the last piece. If you don’t have coconut sugar in your pantry, never fear. You can substitute ordinary sugar, but you might want to decrease the amounts in that case. I like coconut sugar because it has a neutral flavor reminiscent of a less sweet brown or raw sugar and gives a mild sweetness to your recipe. After all, apricots are pretty sweet all by themselves.

It is funny the things that having fruit trees change. I dehydrated apricots for the first time, and the DH made apricot freezer jam, and I made this cobbler. And we still have a table covered in apricots. I’m thinking we’ll have to make another cobbler… or two. And maybe even freeze one, if I can pry it away from my Dad and the DH.

I have a fondness for this apricot tree because it was the tree that dropped its leaves on the day Neko left us. And now, every year we enjoy the fruits from this tree, I can remember him.
Look for my Mr Linky on Friday, and add your recipe links for your favorite gluten-free cobbler, pies, and crumbles then!
In case you also have more apricots than you know what to do with, here are some recipes to inspire:
Agave Apricot Quick Bread Recipe (Ratio Rally)
Gluten-free Apricot Power Bar Recipe
Dairy-free Apricot Carob Blondies Recipe
Nutty Apricot Ball Recipe
Apricot Salad Dressing
Crockpot Brie with Apricot Topping Recipe
Apricot Glazed Roasted Brussels Sprouts Recipe
Apricot Butter Recipe

This recipe shared with Diane’s Real Food Weekly Roundup

Coconut Sugar Sweetened Apricot Cobbler
1/2 C coconut sugar or regular white sugar (add more if your apricots are under-ripe)
6 C fresh apricots
3 tbsp. cornstarch or arrowroot starch
1 tbsp. butter or vegan margarine (optional)
1 tsp. almond flavoring
1/2 tsp. vanilla

3/4 C sorghum flour
1/4 C potato starch, arrowroot or corn starch
1/2 C tapioca starch
1 1/2 tbs coconut sugar or regular white sugar
1/2 tsp salt
2 1/4 tsp baking powder
5 tbsp. palm oil shortening
1/2 C milk (dairy-free milk is fine)

coconut sugar or raw sugar for garnish

Get a deep, ceramic pie pan out of the cupboard and preheat oven to 350F.

Pit your apricots and cut into bit sized wedges and place into a large mixing bowl. Sprinkle with cornstarch, flavoring and sugar and fold in so they are evenly distributed. Melt your butter or margarine and gently fold into the apricot mixture. Reserve. If you like you can pour this apricot mixture into your pie pan and use the bowl for the cobbler.

Combine your flours, starches, sugar, salt and baking powder in a bowl. Cut in your palm oil shortening with a fork, pastry cutter, or (my personal favorite) your fingers. When the shortening has been worked into the flour and you have a crumbly texture of dough, fold in your milk. Spoon your biscuit mixture on top of the apricots in your pie pan, sprinkle the top with coconut sugar or raw sugar for sparkle, and bake at 350f for around 35 minutes or until cobbler turns a light golden brown and seems firm on top.

Enjoy with a dairy-free vanilla ice cream or plain. Delicious!

Cobbler runnier than you like? Store it in the refrigerator and the filling will set up.

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9 Responses to “Gluten-free Coconut Sugar Sweetened Apricot Cobbler Recipe”

  1. Lovely post; this looks delicious…I love making cobblers and peaches are so ripe n’ fresh right now. Thank you so much for linking back to my apricot recipe. Love your blog; so happy to have found it!

  2. Looks great. I must admit I never had a fresh apricot! I know crazy, they always look good. I really need to try one! And coconut sugar is so great to bake with, I love the texture and flavor it provides gluten-free dishes!

  3. Your cobbler looks lovely, Sea! Look forward to the linky. Can buckles be submitted?


  4. Looks delicious! My husband loves apricots…. I’ll have to make this for him. Thanks!

  5. This sounds like a stellar recipe. And look at that tree–how lucky are you?! Funny, I really enjoy apricots when they come in our CSA box but I never think to bake with them–thanks for the recipe! :)

  6. WOW, does this ever look (and I’m sure TASTE) good! I’ve been meaning to put together a summer cobbler recipe for my blog for a while now and this has got my gears turning. Maybe I’ll do blueberries? cherries? Peach? Blueberry/Peach? Ummmmmmm, book of yum yum!

  7. Hello Apple, I enjoyed your blog when I found it, too! Thanks for coming by!

    Hi Twins, Wow, you’ve not had a fresh apricot? I’ve never liked them, honestly, but fresh off our own tree they just taste BETTER and now I am getting addicted. I’ll be sad when the season is over. I am loving coconut sugar, too.

    Hi Shirley, Thank you! I had to look up buckles… no idea what they were until I read about them. ;) I have made them, just didn’t know that was their name! How fun. Anyway, for me buckles are kind of more cake-like, so I’m thinking not… but I like buckles tooooo so how about I host an event later highlighting them? I’ll be sure to let you know when I do that. I have this cranberry “buckle” I made from my friends Vic and Hallie and it is soooo good!

  8. Hi Cassidy, My hubby loves apricots, too. I’m thinking I’ll freeze more next year as I am getting REALLY burned out… especially on cobbler, since I made this recipe 4 times trying to get it just right AND trying to use up apricots. hehe.

    Hi Ricki, Thank you! You are welcome. I had never baked with apricots before either but they are wonderful, versatile little fruits. :)

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