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Apricot-Almond Cobbler

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    Cobbler is a fruit dessert with a thick top layer of crust. In this version of the classic, spiced apricot wedges are arranged atop a toasted-almond batter. Baking puffs up the cake, so only bits of fruit peek through.
    Martha Stewart Living, August 2005
    • Yield Serves 8
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    Ingredients

    • 1/2 cup whole raw almonds
    • 1 cup all-purpose flour
    • 1 cup plus 2 tablespoons sugar
    • 1 1/2 teaspoons baking powder
    • Salt
    • Pinch of freshly grated nutmeg
    • 6 tablespoon unsalted butter, melted
    • 1/2 cup whole milk, room temperature
    • 1 large egg, room temperature
    • 2 tablespoons almond-flavored liqueur, such as Amaretto
    • 1 1/2 pounds apricots, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges
    • 1 tablespoon freshly squeezed lemon juice

    Directions

    1. Preheat oven to 375 degrees. Toast almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind almonds in a food processor; transfer to a medium bowl. Whisk in flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside.
    2. Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and liqueur in a medium bowl. Stir butter mixture into flour mixture. Spread batter evenly into buttered skillet.
    3. Stir together apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and the lemon juice in a medium bowl. Spread apricot mixture evenly over batter. Bake until a cake tester inserted into center comes out with moist crumbs, 50 minutes to 1 hour. Let cool in skillet on a wire rack 1 hour before serving.

    Recipe Reviews

    • WonderWomyn
      13 Sep, 2009

      I have't used the processed fkour in years!! Just add bot of honey, some oats and maple syrup (very little)....yummy!!

    • sunny12
      28 Jul, 2009

      Can I use whole wheat pastry flour in this recipe? I love cobblers but would like to make them with less sugar and not the all purpose flour.

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