When my son was about 3 years old, we sat together in the back yard having a snack of fresh apricots. I showed him how to break it in half and then explained how God planned for more apricots by leaving a seed in the fruit to plant. Of course he asked if he could plant it, and off he went. He pushed the seed into a crack he found in the dirt next to the privacy fence. We were both delighted the next summer when it came up! My son is 30 now and that tree is a mature fruit bearer.
Today my grandson is here talking with me about when his daddy was a boy and planted a seed that grew into a big tree with fruit. He's 4 years old. It seems to be a perfect day to pull out a bag of frozen apricots from that tree and use my Aunt Helena's cobbler recipe. We're using a shamrock cookie cutter to make the crust. Granted, Aunt Helena made the best peach cobbler with this recipe you can imagine, but I don't think she'd mind if I substitute apricots.
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| Add fruit to pre-baked bottom crust |
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| Layer on the flour, salt, sugar, and vanilla, cinnamon. |
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| Dot with butter, save a little for the top. |
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| Add a top crust, small little dots of butter, light sprinkle of sugar & cinnamon. |
My son posted on my FB page this note: Also in the hole I planted that seed is my Hotwheels General Lee, and because the Duke boys were being chased by Rosco- his cop car, and the good spoon I used to try and dig the Duke boys out with.
1 kind act: Take a bunch of hot wheels to a children's home.
Fruit Cobber
by
Ingredients
- 2 pie crusts
- 6 Cups frozen or fresh prepared apricots or peaches
- 1/4 Cup flour
- pinch of salt
- 1 1/2 Cups sugar
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 stick butter, divided
- a few pinches of sugar & cinnamon, over the crust
Instructions
Make crust for top & bottom (I keep Pillsbury frozen crust in the freezer all the time).
Lightly spray bottom of 2 quart baking dish with vegetable oil and gently press in the bottom crust. Prick crust a few times with a fork.
Pre-Bake bottom crust 400 F. 15 minutes, remove and cool.
If you have frozen apricot slices without juice, place them in the crust while still frozen. They retain their texture so much better! Same with any fruit you substitute. But you can also use fresh apricots or peaches (washed/peeled/seeded/quartered) when they are in season.
Sprinkle all the flour and a pinch of salt across the top of the fruit.
Sprinkle the sugar across the top of the flour.
Sprinkle the vanilla and cinnamon over the sugar/flour.
Cut one stick of butter into thin pats and place 3/4 of the stick across the top of the sugar/flour/vanilla.
Cut fun little shapes of crust to cover the cobbler. Place the rest of the butter pats on the crust, Sprinkle a few pinches of sugar and a light sprinkle of cinnamon on top.
Bake 400 F. 45-60 minutes. It's done when the smell fills your house and the crust is golden. Cool and serve.
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