A 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.
Changes made: I added 1/4 tsp of almond extract to the batter, did 2 tbl less sugar each in the fruit and the batter and added two tbl turbinado sugar to the top of the cobbler right before I put it in the oven, used only 1/2 tsp salt in the cobbler batter, used earth balance and almond milk instead of butter and milk, and substituted AP GF flour with 1/2 tsp xanthum gum for the AP flour.
Even with all of the changes, it was perfect.
I have't used the processed fkour in years!! Just add bot of honey, some oats and maple syrup (very little)....yummy!!
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.