Recipes // Desserts // Individual Apricot Pinwheel Cobblers

Individual Apricot Pinwheel Cobblers

Ingredients for Filling
  • 1/2 Cup + 2 TBL (5 oz..) Light Brown Sugar
  • 3 medium slices Crystallized Australian Ginger, minced (approx.3 TBL)
  • 1/2 tsp Ground Cinnamon
Ingredients for Dough
  • 2 Cups (10.5 oz) All Purpose Flour, sifted
  • 2/3 Cup + 1 TBL (5.5 oz.) Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Stick (4 oz.) Unsalted Butter, cold, cut in small pieces
  • 3/4 Cup (6 fl. oz.) Heavy Cream
  • 2 tsp Pure Vanilla Extract
  • 1 TBL Unsalted Butter, melted
Ingredients for Fruit Filling
  • 1/2 Cup (3.5 oz.) Granulated Sugar
  • 1 Vanilla Bean, coarsely chopped
  • 1 TBL All Purpose Flour
  • 25 medium Fresh Apricots
  • 2 TBL Fresh Lemon Juice
Method for Fruit Filling

Blend filling sugar, vanilla bean and flour in food processor until bean is finely chopped. Add the lemon juice to a large bowl and stir in the sugar/bean mixture. Halve apricots removing pits and stems and place in the bowl and toss to coat. Cover and set aside. If fruit has thrown a lot of juice, drain fruit before 1st baking, cook juice into filling and add back before pinwheels go on top.

Method for Pinwheel Filling and Dough

Mix light brown sugar, minced ginger and cinnamon together and set aside. Mix flour, pinwheel granulated sugar, baking powder and salt in the bowl of a stand mixer. Using the paddle (beater) mix in chilled butter until coarse meal forms. Add vanilla to cream, stir in both, mix on slow speed until dough begins to form. Dough will pull cleanly away from sides but will not form a ball. Knead dough on floured surface until smooth. Form into an eight inch log. Roll out dough to 10 X 15 rectangle with the short side facing you. Brush with melted butter. Sprinkle spiced sugar evenly over dough leaving a 1/2 inch blank strip at the edge closest to you. Gently roll sugar into dough. Starting with the blank strip, roll dough into a log. Transfer to a baking sheet, wrap with stretch wrap and chill for at least one hour, at most one day.


PREHEAT oven to 400 degrees. Transfer fruit to 10 2+ inch deep 3/4 cup ramekins Put 5 halves in each. These will appear overfilled but fruit will bake down. Bake until filling is bubbling, about 35 minutes. Reduce oven temperature to 350 degrees. Remove pinwheel log from refrigerator and cut log across into 10 1-inch sections. Place one pinwheel on top of fruit in each ramekin covering top evenly, if not completely. Bake until pinwheels are golden, approx 35 minutes more. Serve warm.

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