Apricot-Almond Cobbler


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.


  • ½ cup whole raw almonds

  • 1 cup all-purpose flour

  • 1 cup plus 2 tablespoons sugar

  • 1 ½ teaspoons baking powder

  • Salt

  • Pinch of freshly grated nutmeg

  • 6 tablespoon unsalted butter, melted

  • ½ cup whole milk, room temperature

  • 1 large egg, room temperature

  • 2 tablespoons almond-flavored liqueur, such as Amaretto

  • 1 ½ pounds apricots, halved lengthwise, pitted, and cut into ¾-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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