Apricot-Almond Cobbler

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.

  • Servings: 8
Apricot-Almond Cobbler

Source: Martha Stewart Living, August 2005


  • 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 fresh lemon juice


  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.


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