Little Apricot Cobblers Recipe
Ingredients
| Sugar | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Apricots | 14 Ounce, can | |
| Lemon juice | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Nutmeg | 1 | |
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Shortening | 3 Tablespoon | |
| Milk | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1990 Calories from Fat 712
% Daily Value*
Total Fat 82 g125.7%
Saturated Fat 34.3 g171.4%
Trans Fat 5.9 g
Cholesterol 43.6 mg14.5%
Sodium 1625.5 mg67.7%
Total Carbohydrates 302 g100.8%
Dietary Fiber 21.9 g87.5%
Sugars 172.4 g
Protein 25 g50.5%
Vitamin A 163.8% Vitamin C 80.1%
Calcium 84.9% Iron 54.8%
*Based on a 2000 Calorie diet
Directions
Lightly grease six 6-oz. custard cups or individual baking dishes.
Combine 1/2 cup sugar and cornstarch in saucepan.
Drain apricots and add juice to sugar mixture gradually, stirring until blended.
Add lemon juice.
Set over high heat and cook, stirring constantly, until boiling.
Turn down heat and boil 1 minute, stirring constantly.
Cut apricots into small pieces and add to hot mixture.
Spoon into prepared custard cups.
Put a small dot of butter on top of each and sprinkle lightly with nutmeg.
Sift flour, 1 tbsp. sugar, baking powder and salt into mixing bowl.
Add shortening and cut in finely.
Stir in milk with a fork.
Drop a large spoonful of this mixture on top of each baking dish.
Bake until golden, about 20 minutes.
Serve warm.
Chef
