There’s no better ending to a spring meal than a cobbler dessert. This recipe blends spiced apricot wedges and toasted-almond batter, a mouthwatering combo that makes it hard to stop at just one serving.
1/2cup Whole Raw Almonds
1cup All-Purpose Flour
1 1/2tsp Baking Powder
1pinch Grated Nutmeg
6tbsp Unsalted Buttermelted
1/2cup Whole Milk
2tbsp Almond Flavor Liqueur(Amaretto)
1 1/2lbs Pitted Apricotscut 3/4 inch thick
1tbsp Lemon Juice
Preheat oven to 375 degrees.
Toast almonds in oven, stirring occasionally for about 10 minutes. Let cool completely and finely grind almonds in a food processor. Transfer to bowl.
Whisk in flour, 3/4 cup sugar, baking powder, 3/4 teaspoon salt, and nutmeg into bowl with ground almonds.
Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, milk, egg, and liqueur in a separate bowl. Stir butter mixture into flour mixture. Spread batter into buttered skillet.
Stir apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and lemon juice. Spread evenly over batter. Bake for 50-60 minutes.
Test center of cake with a cake tester and make sure center crumbs come out moist. Let cool in skillet 1 hour before serving.