Apricot Cobbler Fettuccine

Ingredients

Fettuccine pasta

8 ounces, uncooked

Fresh apricots

6 cups, pitted and sliced

Granulated sugar

3/4 cup, divided

All-purpose flour

1/4 cup

Cinnamon

1 teaspoon

Vanilla extract

1 teaspoon

Unsalted butter

4 tablespoons, melted

Whipped cream

for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the sliced apricots, 1/2 cup of granulated sugar, all-purpose flour, cinnamon, and vanilla extract. Gently mix to coat the apricots evenly.
4. In a greased 9x13-inch baking dish, layer half of the cooked fettuccine pasta evenly across the bottom.
5. Spread half of the apricot mixture over the pasta, ensuring even distribution.
6. Repeat the layers with the remaining fettuccine and apricot mixture.
7. Drizzle the melted butter evenly over the top of the cobbler to add richness and flavor.
8. Sprinkle the remaining 1/4 cup of granulated sugar over the top to create a sweet, crunchy crust.
9. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the apricots are bubbling.
10. Remove from the oven and allow to cool for a few minutes before serving.
11. Serve warm with a generous dollop of whipped cream on top for a delicious finishing touch.