Recipe from Comfort Cooking: Enough for leftovers and lazy days in Kiwi homes by Wendy Morgan
Apricots are the announcement of summer; they’re so versatile and they continue to ripen after they are picked so don’t be put off by them being firm at the market. Here is a beautiful summery dessert that showcases them at their best.
Serve with cream, ice cream or yoghurt.

Ingredients
700g fresh apricots
120g raw caster sugar
300g fresh or frozen blackberries
60g raw caster sugar
1 heaped tbsp cornflour
icing sugar
—
Cobbler topping
50g raw caster sugar
100g flour
60g ground almonds
Pinch salt
1 tsp baking powder
½ tsp grated lemon zest
100g softened butter
1 egg
1 tsp vanilla essence
—
Method
Preheat the oven to 180˚C fan bake.
Cut the apricots in half, removing the stones.
Place the halved apricots into an ovenproof dish, ideally a 24cm round ceramic or glass pie dish, and sprinkle with the first measure of sugar.
Bake for 20 minutes until the apricots are tender. Set aside to cool.
Toss the blackberries in the second measure of sugar and the cornflour. Set aside while you make the cobbler topping.
To make the cobbler topping, place the dry ingredients and lemon zest in a bowl and mix in the butter until well combined (do this by hand or use a spatula). Lightly whisk the egg and vanilla together and fold into the mixture.
Spoon the coated blackberries on top of the cooled apricots, then use a clean spoon to drop random dollops of the cobbler topping, leaving gaps in between.
Place on a baking tray and bake for 30–35 minutes until the topping is golden and the filling is bubbling up through the centre.
Dust with icing sugar before serving.
*You can make this in the winter using tinned or frozen fruits. In fact, use the cobbler topping for any fruits you like.
—
More recipes from Comfort Food —
Brown butter sage sauce with gnocchi
Crumbed mushrooms with sherry cream sauce

Comfort Cooking: Enough for leftovers and lazy days in Kiwi homes by Wendy Morgan
Published by Bateman Books, RRP $45
Buy Now