Apricot-Almond Cobbler
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.

Servings
8servings
Servings
8servings
Ingredients

  • 1/2cup


    Whole Raw Almonds

  • 1cup


    All-Purpose Flour

  • 1cup


    Sugar

  • 2tbsp


    Sugar

  • 1 1/2tsp


    Baking Powder

  • 1pinch


    Salt

  • 1pinch


    Grated Nutmeg

  • 6tbsp


    Unsalted Buttermelted

  • 1/2cup


    Whole Milk

  • 1


    Egg

  • 2tbsp


    Almond Flavor Liqueur(Amaretto)

  • 1 1/2lbs


    Pitted Apricotscut 3/4 inch thick

  • 1tbsp


    Lemon Juice
Instructions
  1. Preheat oven to 375 degrees.
  2. Toast almonds in oven, stirring occasionally for about 10 minutes. Let cool completely and finely grind almonds in a food processor. Transfer to bowl.
  3. Whisk in flour, 3/4 cup sugar, baking powder, 3/4 teaspoon salt, and nutmeg into bowl with ground almonds.
  4. 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.
  5. 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.
  6. Test center of cake with a cake tester and make sure center crumbs come out moist. Let cool in skillet 1 hour before serving.