Apricot and Blackberry Cobbler

Serves 6-845 mins total$2.30/serving
We firmly believe that summer desserts should be effortless. Batter Bakery helps us out with their pre-made Pie Dough—we keep it stashed in the freezer at all times for fruit emergencies. Whether you have an unexpected potluck to attend or just too much stone fruit to manage, this fruit cobbler is the solution.


1 Batter Bakery Pie Dough Disk, or 1 package Puff Pastry

1 lb Apricots, quartered and pitted (or an assortment of your favorite stone fruit)

1 container Blackberries, rinsed well and dried (prefer blueberries or raspberries? Mix it up!)

Lemon Zest (optional)

Cane Sugar (optional)

Step 1

Preheat oven to 375°.

Step 2

Butter or oil a baking dish and fill it with apricots and blackberries. If you like desserts on the sweeter end, scatter 2-3 tablespoons of cane sugar over the berries. Since our fruit was so ripe and sweet, we just stirred in a bit of lemon zest for flavor.

Step 3

Roll pie dough out to about a ¼ inch thickness or even a bit thinner. Use a cookie cutter or drinking glass to cut out circles, then layer those on top of the fruit. Bake for about 35-40 minutes, or until the pie dough is puffed and golden-brown. The fruit will be bubbling vigorously and aromatic. (Leftover pie dough? Bake as cookies, or wrap tightly in the fridge and use within a few days for another pie!)