Weekend cobbler

"There are two types of people in this world: those who like pie and those who prefer cobbler," Cory Schreiber and Julie Richardson write in "Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More."

Me? I like them both. Hesitant to prepare pie crust from scratch, however, I tend to make cobbler, incorporating fruits I have in the house at the time. This weekend, there are apricots.

The recipe, from Schreiber and Richardson's cookbook, calls for raspberries as well. I substitute frozen blackberries. I also decrease the amount of sugar for the filling. If I am lucky, the fruits should be sweet enough on their own.

Apricot Raspberry Cobbler

1 Tbsp. unsalted butter, at room temperature, for dish

fruit filling:

10 apricots, pitted and each sliced into 8 to 10 pieces
2 cups raspberries, fresh or frozen
3/4 cup granulated sugar
1/2 tsp. fine sea salt

batter:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. fine sea salt
6 Tbsp. unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup whole milk
1 Tbsp. turbinado sugar

Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.

To make the fruit filling, toss the apricots and raspberries with the sugar and salt in a bowl and set aside to draw out some of the juices while you prepare the batter.

To make the batter, sift together the flour, baking powder, and salt in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar together on medium-high speed for 3 to 5 minutes, until light and fluffy. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally.

Spread the batter evenly in the prepared pan and distribute the fruit over the batter, being sure to scrape the bowl well. Sprinkle the turbinado sugar over the top.

Bake in the bottom third of the oven for about 45 minutes, or until the center of the cake springs back when lightly touched. Cool 20 to 30 minutes before serving.

Storage: This cobbler is best if eaten the day it is made. Any leftovers can be covered with a tea towel to be finished for breakfast. Reheat in a 300 degree F oven until warmed through. Makes 8 to 10 servings.