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Easy Apricot and Blueberry Cobbler


Cobbler? Yes, please! I love this simple recipe with this delicious Tobacco Barn Vidal Blanc. The wine has intense flavors of apricot on the palate, so I decided to make a cobbler to match. The combination of fresh blueberries with the canned apricots is perfect and the hint of cinnamon at the end of the recipe brings everything together perfectly!

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

  • 6 T. melted butter
  • 1 c. flour
  • 1 c. sugar
  • 2 t. baking powder
  • ¼ t. salt
  • ¾ c. whole milk
  • 14.5 ounce cans canned apricots, canned in sugar
  • ½ to ¾ c. fresh blueberries
  • ½ t. cinnamon
  • 1 t. brown sugar


Step 1:Preheat the oven to 350 degrees.

Step 2: Spray a pan (approximately 7 X 10) with a non-stick spray. Pour the melted butter into the pan and set aside.

Step 3: In a medium mixing bowl, combine the flour, sugan. baking powder, salt and whole milk until just blended. Gently scoop into the 9 X 13 pan. Arrange the apricots and blueberries on top of the mixture and drizzle about ¼ c. of the juice from the apricots over the entire top. Mix together the cinnamon and brown sugar and sprinkle evenly over the entire surface.

Step 4: Place the pan in the oven and bake for 40 minutes. Serve warm. Great with vanilla ice cream.

Serves 8