Salted Apricot-Honey Cobbler

This recipe is from Alison Roman, who is an impressive human. She gets what people want, how they want to cook, and how to entertain; she is Julia Child funny mixed with Ina Garten simple with a bit of an edge tossed into one. Her career has just begun.

I learned a few things from this recipe, do not realize that you do not have enough apricots to use a big pan and double the shortcake topping. The pro-move would have been a smaller pan so that the apricot would have been much tighter, but I was not in a pro-move headset. I will make this again with a smaller pan and not double the recipe, or if I do, double the number of apricots accordingly. Regardless, this is delicious.

• One ⅓ cup all-purpose flour
• ½ cup quick-cooking oats
• ¼ cup granulated sugar, plus more for sprinkling
• 1 tablespoon baking powder
• ¾ teaspoon kosher salt
• ½ cup unsalted butter (1 stick), cut into 1-inch pieces, chilled
• ½ cup heavy cream, plus more for brushing shortcakes
• Flaky sea salt for sprinkling

FOR THE FILLING:

• 2 pounds apricots, pitted and halved (or quartered if very large)
• ¼ cup honey
• 1 tablespoon cornstarch
• 2 tablespoons fresh lime or lemon juice
• Pinch of kosher salt

Heat over to 350.

Combine the shortbread topping except for the cream. Add the cream in after everything else is mixed together. Here I did a pro-move: I grated the cold butter that, removes the effort of removing the chunks of butter.

Roll out the dough, and use a 2″ circle cookie cutter (a glass will suffice) to make round shortcakes.

Mix the apricots with the filling.

Put the apricots, cut side up, in an 8×11 or 9×13 pan, and pour the sauce left in the bowl over the top. Set the shortcakes on top, brush with cream, and sprinkle some sugar over the top.

Bake for 35-40 minutes or until the shortcakes are browned. Serve warm or at room temperature with ice cream of whipped cream.

So good!