I made an apricot-almond cobbler. Wonderful tart flavor ! I used a 12 inch cast iron skillet in place of the 10 inch the recipe called for and also increased the amount of apricots from 1 1/2 lbs to over 2 lbs. Baked it for 70 minutes.
We ate a slice after dinner and again this morning with our coffee.The rest I cut in to wedges and froze them. Hopefully they won.t be soggy when I defrost them.
Now I have to think about an other baked goodie to use up some more apricots. Made 11 jars of jam too ! Maybe something with puff pastry!
