Apricot Pinwheel Cobbler's Recipe

Apricot Pinwheel Cobbler's Recipe Rhiannon Ally: I'm here with baker man Seth Greenberg and today we’re making apricot pinwheel cobblers. I got the name right now we just get the recipe down. Now these are perfect for summer time, right? Seth Greenberg: Yeah, because the apricots are in season. It’s a beautiful individual dessert. Any stone fruit, I mean the apricots now peaches later, apples in the fall, plums in the fall. Rhiannon Ally: And this is going to impress everyone because I've already seen them and they look delicious. Let's get started, what’s first? Seth Greenberg: First we’re going to prepare the filling for the biscuit topping. So we’re going to take our brown sugar and cinnamon and a little bit of minced crystallized ginger. Rhiannon Ally: How much? Seth Greenberg: Three tablespoons on the ginger and that goes into our brown sugar and cinnamon. And Rhiannon, if you will just stir that up and get all those brown sugar lumps broken up that would be great. Rhiannon Ally: I definitely do that. That’s an easy project for me. Seth Greenberg: And that’s going to become the filling for our cobblers for the topping of our cobblers. Next step is to start making the dough itself. Okay, it’s done. Now we can take it and we’ll start to roll it up and we take a little bit of flour. Throw it on our surface and dump our dough out onto it and then we’ll just going to bring that together and knead a little bit. What we’re waiting for now or we’re working towards is you can feel under your fingertips that it’s going from a little bit grainy to absolutely smooth. And once it’s in that stage, it’s ready. And make a little log about eight inches across. We’re going to roll it out to 10 inches wide. Take your rolling pin and just straightforward and backward. Melted butter, pour it right down in the center. Rhiannon Ally: How much butter did you use? Seth Greenberg: Just the tablespoon. Now we’re going to add our spiced sugar mix just like our butter. Put it down the middle and you're going to make sure to leave the strip. And now, start from the front and we just roll it up. Take that onto our baking pan, cover it and stick that right into refrigerator. It needs at least an hour and you can do this up to a day in advance. So let's put that on ice and move on. Next we’re going to prepare the fruit that goes in to the cobblers. We’re going to start with some granulated sugar, flour and a vanilla bean that would just cut up to that eight pieces and we’re going to squeeze that until it is minced nice and fine. First we’re going to take the sugar mixture and throw it into some lemon juice and some of our bowl for apricots and mix that until it looks like a paste. We’re going to have our apricot, pit them, throw them in and mix them up. Those look beautiful. Now let's get our tray ramekins and let's start filling them. It’s going to look like we’re going to over fill them but remember the fruit bakes down. Let's pop this into the oven which has been preheated to 400 degrees. Our cobblers are coming along beautifully. They look nice and bubbling, get a little bit of color on top of the fruit. Rhiannon Ally: Smell good. Seth Greenberg: We’ve already taken our log out of the refrigerator. Now we’re just going to cut that into 10 one inch pieces and we’re going to top these cobblers and those go right back into the oven. The only thing you’ve done is reduced the temperature of your oven from 400 to 350. Rhiannon Ally: So it’s been about 40 minutes? Seth Greenberg: They are golden brown on top. Let's take this one right off the edge for you. And unfortunately, we can't the studio serve that with little good vanilla ice cream or whip cream like you would at home but I think it’s going to pretty good. Rhiannon Ally: It’s still going to be good. That is delicious. Thank you so much Seth. Seth Greenberg: My pleasure Rhiannon. Rhiannon Ally: This is a great recipe for summer and for this recipe you can head to our website, click on the Recipe tab and guess what if you don’t like apricots you can use other fruits too.