It’s hard to beat this summery dessert—just add vanilla ice cream!
4 cups sliced apricots
F&L cobbler crust mix
1 tablespoon lemon juice
1 cup sugar
10 tablespoons cream
Ground cinnamon or nutmeg (optional)
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the cream, stirring until dry ingredients are just moistened.
2. Bring 1 cup sugar, apricot slices, and lemon juice to a boil over high heat, stirring constantly. Pour the peach mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Variation: The cobbler mix can also be used to create shortcakes to pair with your favorite fruit: After mixing the dry ingredients with the 10 tablespoons of cream, turn the dough out onto a lightly-floured surface and roll into a ½-inch-thick round. Cut into 6 2-inch round biscuits, then place on a baking sheet and brush the tops with 1 tablespoon of cream. Bake in a 400° oven for about 17 minutes or until golden brown.