Apricot Cobbler

by Todd Leonard CEC on May 15, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


Great served warm, or as a snack for lunches.

Serves: 9

Prep Time: 20 min

Cook Time: 35 min

Total Time: 55 min

Total Time:
Prep Time:
Cook Time:
55 min
20 min
35 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.



  • 3 c. water
  • 1/2 c. Cane Sugar
  • 1/2 tsp. cinnamon
  • 4 tbsp. butter
  • 1 tbsp. vanilla extract
  • 3 c. THRIVE Apricot - Freeze DriedTHRIVE Apricot - Freeze Dried

Streusel Topping

  • 1/2 c. butter
  • 1 c. White Flour (All Purpose Unbleached Flour)
  • 1/2 c. Brown Sugar
  • 1/2 tsp. Iodized Salt
  • 1/2 c. macadamia nuts, chopped

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  1. Preheat oven to 400⁰ F.
  2. Bring water, white sugar, cinnamon, butter, and vanilla to a simmer and add apricots. Let simmer until thickens to a syrupy consistency (5–10 minutes).
  3. Meanwhile cut butter for streusel into flour, brown sugar, salt, and nuts until crumbly like cornmeal.
  4. Pour apricot mixture into an 8x8 pan and top with streusel topping, spreading evenly to edges of pan.
  5. Bake for 30–35 minutes, or until golden brown and bubbly.

Top with vanilla bean ice cream or whipped cream.