Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

Gluten-Free Apricot Cobbler with Buttermilk Biscuits

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Last updated on April 8th, 2019

Apricot Cobbler with Buttermilk Biscuits

One of the best parts about visiting my parents during the summer is the box of stone fruit they send as a parting gift. In June we get apricots and plums and by July they’re overflowing with peaches. Last year I turned the loot into an apricot galette and this year I’ve baked them up into this apricot cobbler with sweet buttermilk biscuits. This definitely won’t be the last cobbler of the season.

Fresh Apricots

Apricot Cobbler

On Saturday I went to put a spool of thread back into my sewing box, and before I knew it, I’d gone full on beast mode gutting the guest room and three closets of things we most definitely didn’t need. Apparently one tiny piece of disorganization can set off catastrophic cleaning. Does this ever happen to you? It’s like If You Give a Mouse a Cookie: Grown-up Edition.

Also: Is an electric blanket that no longer works just a regular blanket with cables?

Apricot Cobbler

I called my mom to see if she wanted the 10+ binders back that she lent me when I started grad school. She didn’t even let me finish asking before she emphatically screamed, “No! Don’t bring anything back here!”

Then followed it up with, “what should I do with your 300+ hippo collection taking up space in your old bedroom closet?” Touché. (How long are you allowed to store your hippo, rock, troll, and sticker collections in your childhood closet after you go away to college?).

Apricot Cobbler with Buttermilk Biscuits

We went to dinner at our friend’s house last week and their 19-year old daughter Emma was back from college for the summer. (Note: Her room looks just as she left it). I brought this apricot cobbler for dessert and served it warm with a spoonful of vanilla ice cream. Emma inhaled her serving then came back looking for seconds, “that was one of the best desserts I’ve ever had.” With that kind of praise, Emma’s invited over for dessert any time she wants.

I agree though – this dessert tastes like early summer in a bowl and it couldn’t be any easier to make. The buttermilk biscuits are flakey, moist, with a hint of sweetness. They’re perfect as a breakfast biscuit or baked on top of warm stone fruit into this decadent dessert. Heck, eat this cobbler for breakfast – you deserve it.

Just hurry up and get your apricots while they’re hot and ripe – you don’t want to miss their short season! Just in time for the 4th of July.

Apricot Cobbler with Buttermilk Biscuits

Special thanks to Jered’s Pottery for the light blue handmade mixing bowl pictured above. Their online shop will be open soon!

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen,  follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

Apricot Cobbler with Buttermilk Biscuits

Apricot Cobbler with Buttermilk Biscuits

Yield: 6 servings

Ingredients

Apricot Filling

  • 2¼ lbs fresh apricots, quartered
  • 1 tablespoon tapioca starch
  • 3 tablespoons brown sugar

Sweet Buttermilk Biscuits

  • ¼ cup plus 2 tablespoons millet flour (for non-gluten-free version, replace the first six ingredients up to the xanthan gum with 1 cup all-purpose flour)
  • ¼ cup plus 2 tablespoons gluten-free oat flour*
  • 2 tablespoons sweet rice flour
  • 1 tablespoon tapioca starch
  • 1 tablespoons brown rice flour
  • 1/4 teaspoon xanthan gum
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Scant 3 tablespoons cold unsalted butter, chopped into 1/4" cubes
  • ¼ cup plus 3 tablespoons cold buttermilk

Instructions

  1. Preheat the oven to 450°F.
  2. Toss the apricots with tapioca starch and brown sugar in a medium cast-iron skillet. Heat on the stove, stirring until just warm and beginning to bubble, 3-5 minutes. Turn off the heat, but leave on the stove while you prepare the biscuits. (Note: If you don't have a cast-iron skillet, you can heat the apricots in any pan/skillet, and then transfer it to a 9x9 baking dish to add the biscuits and bake).
  3. In a medium bowl, whisk together the millet flour, oat flour, sweet rice flour, tapioca starch, brown rice flour, xanthan gum, sugar, baking powder, soda, and salt.
  4. Add the cold butter to the flour and, working quickly, use your hands or a pastry knife to combine until the largest pieces of butter are no bigger than a pea.
  5. Add the buttermilk and stir with a fork to completely combine.
  6. Divide the biscuit dough into six pieces. Slightly flatten them into round disks and plop them on top of warm apricots.
  7. Bake for 15-17 minutes, until the biscuits are golden brown.
  8. Serve warm with vanilla ice cream.

Notes

*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.

© Sarah Menanix

Snixy Kitchen

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19 Comments

  1. Yes. YESSS. I do that chronically with cleaning and organising things. Once I start I’m on a mission! But how good is that feeling when you sit down with a cup of tea in the clean lounge room after having cleaned ALL THE THINGS? It’s the most smug feeling.

    This is such a gorgeous way to use up all of those apricots! With the scoop of ice cream this’d be so sooo delicious.

    Reply

  2. I had to laugh at your electric blanket comment, as I am currently sitting under one RIGHT NOW.
    BEST LIFE INVENTION. However, I don’t know it’s fate if it didn’t turn on.
    BUT, I do know the fate of this glorious cobbler.
    My face. Pinned!

    Reply

  4. I am going through this exact thing right now! My parents are moving so they keep bringing me things..like report cards and model horse collections. Makes me wonder why in the world I am holding onto these things?! I also fall into a pit of cleaning/reorganizing/deep clean allll the things at weird times, so I totally feel you!

    Reply

  6. Sarah, your words are always so delightful. I’d like early summer in a bowl, too. Every time I read your posts I’m always transported to this imaginary world of flavors, tastes, and bright light. It’s always such a pleasure reading your posts <3. This looks so good. I wasn't kidding earlier – I'd really like some :D.

    Reply

  8. Haha, I love this post! I had a similar experience while searching old boxes of crap for my old passport last week. I had to force myself to get back to work rather than doing a full-on house purge – I could feel it coming on! This cobbler and the photos are STUNNING! Love that light!

    Reply

  9. This is hilarious – I feel like we are living parallel lives right now! My favorite part about justifying to keep something is the look I get from my husband like my reasoning makes no sense at all. This cobbler is beautiful!!! I can’t wait to try your millet mix for the buttermilk biscuits, bet it gives the perfect texture.

    Reply

  10. hahah I love this and you’re reminding me how necessary a big purge is around here – I have an entire bedroom devoted to my “stuff” – extra kitchen accessories, my old textbooks, various gift-wrapping items, a bunch of gifts for my sister’s bridal shower … basically all those things you don’t want out in the open but it’s gotten a bit out of control. A big clean is in order! And this dessert… SO gorgeous! I love that pale blue bowl, and all your photos have such a lovely light. I’ve been craving a cobbler and this is just perfect!

    Reply

  11. I often get distracted by organizing madness–sometimes it can’t be ignored! Mostly when it’s been far-too-long ignored. This cobbler looks amazing, I love apricots and basically all things biscuit-topped.

    Reply

  12. This post seems like a summery breath of fresh air indeed! I’ve never cooked with apricots either but this is fair motivation enough. I just moved and literally got rid of tons of stuff I shouldn’t have held onto in the first place and life seems grander, lighter and uncluttered. I love the light on your amazing photographs and I just wish the cobbler was 4D!

    Reply

  15. This just looks beautiful. I love the fact that the biscuits are gluten-free. You are right, this is early summer in a bowl. Beautifully photographed, as always. Cheers!

    Reply

  16. Sure happy I got to sample your Peach version of this recipe over the weekend! It was soooo good! Hopefully our next crop of Peaches will be ripe when you come to visit in a couple of weeks!

    Reply

  17. FOREVER, Sarah. That’s how long you can keep the collection. (Apparently my mom is embarrassed to ask me to take things out of my old room, but in my case it’s laziness because I am quite certain there is not a thing of value–either emotional or financial– in the whole lot.)

    PS- Sean is SUPER jealous of this Emma.

    Reply

  18. Hello, Sarah. I love apricots and I have some freeze leftovers from last year harvest, is it possible to use them for this recipe or the fresh is better? :-)

    Reply

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