Apricot Cobbler

Apricot Cobbler
15 Mins
Prep time
25 Mins
Cooking time
Serves 4

What you need

  • 1 cup plain flour 
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda 
  • 1 teaspoon ground ginger
  • ½ teaspoon mixed spice 
  • 125g PHILADELPHIA Block Light Cream Cheese 
  • cup brown sugar 
  • cup milk 
  • 1 egg, whisked 
  • 2 tablespoons golden syrup
  • 20g butter, melted 
  • 1kg tub apricot halves

How to make it

  1. PREHEAT oven to 200°C. Sift flour, baking powder, bicarb, ginger and mixed spice into a bowl. Using your fingers, rub PHILLY into flour mixture until mixture resembles fine breadcrumbs. Add sugar and stir until combined.
  2. COMBINE milk, egg, golden syrup and butter in a jug. Add to flour mixture and gently stir until combined. Drain fruit, reserving 2 tablespoons of liquid. Put fruit and liquid into a 6-cup-capacity baking dish. Spoon batter over fruit, leaving a little uncovered. Bake for 25 minutes or until golden and cooked through when tested in the centre with a skewer. Serve.