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.

Martha Stewart Living, August 2005


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


Reviews (3)

91 Ratings
  • 5 star values: 20
  • 4 star values: 37
  • 3 star values: 19
  • 2 star values: 10
  • 1 star values: 5
Rating: 5 stars
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.
Rating: Unrated
I have't used the processed fkour in years!! Just add bot of honey, some oats and maple syrup (very little)....yummy!!
Rating: Unrated
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.