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Apricot Cobbler

Apricot Cobbler

  • Cooking Time
  • Difficulty
  • Serves


• 200g Selati Demerara sugar (plus 4 Tbs for the top)
• 115g butter, at room temperature
• 125g self-raising flour
• 235ml milk
• 1 tsp vanilla
• 2 (410g) cans apricot haves
• Vanilla Ice cream to serve


• Preheat oven to 180ºC.
• Cream together the Demerara and butter.
• Mix in the flour, milk and vanilla until smooth then pour into a 20cm round pie dish.
• Pour apricots and 1 cup of their canning juice over the top of the batter.
• Sprinkle with the 4 Tbs Demerara sugar then bake for 25 to 30 minutes in the preheated oven, until golden brown and the sponge is cooked through.
• Serve with a scoop of ice cream.