Back to Apricot-Almond Cobbler All Reviews for Apricot-Almond Cobbler - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Apricot-Almond Cobbler Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1/2 cup whole raw almonds 1 cup all-purpose flour 1 cup plus 2 tablespoons sugar 1 1/2 teaspoons baking powder Salt Pinch of freshly grated nutmeg 6 tablespoon unsalted butter, melted 1/2 cup whole milk, room temperature 1 large egg, room temperature 2 tablespoons almond-flavored liqueur, such as Amaretto 1 1/2 pounds apricots, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges 1 tablespoon fresh lemon juice

Gallery Apricot-Almond Cobbler

Recipe Summary Servings: 8

Apricot-Almond Cobbler

Apricot-Almond Cobbler

Apricot-Almond Cobbler

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1/2 cup whole raw almonds 1 cup all-purpose flour 1 cup plus 2 tablespoons sugar 1 1/2 teaspoons baking powder Salt Pinch of freshly grated nutmeg 6 tablespoon unsalted butter, melted 1/2 cup whole milk, room temperature 1 large egg, room temperature 2 tablespoons almond-flavored liqueur, such as Amaretto 1 1/2 pounds apricots, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges 1 tablespoon fresh lemon juice

Directions

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)

 Add Rating & Review     91 Ratings   5 star values:        20    4 star values:        37    3 star values:        19    2 star values:        10    1 star values:        5

Reviews (3)

Add Rating & Review     91 Ratings   5 star values:        20    4 star values:        37    3 star values:        19    2 star values:        10    1 star values:        5

Add Rating & Review

91 Ratings 5 star values: 20 4 star values: 37 3 star values: 19 2 star values: 10 1 star values: 5

91 Ratings 5 star values: 20 4 star values: 37 3 star values: 19 2 star values: 10 1 star values: 5

91 Ratings 5 star values: 20 4 star values: 37 3 star values: 19 2 star values: 10 1 star values: 5

  • 5 star values: 20 4 star values: 37 3 star values: 19 2 star values: 10 1 star values: 5

    Martha Stewart Member     Rating: 5 stars       05/12/2014   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.  

Martha Stewart Member     Rating: Unrated       09/13/2009   I have't used the processed fkour in years!! Just add bot of honey, some oats and maple syrup (very little)....yummy!!  

Martha Stewart Member     Rating: Unrated       07/28/2009   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.

    Martha Stewart Member

    Rating: 5 stars 05/12/2014

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: 5 stars

Rating: Unrated 09/13/2009

I have’t used the processed fkour in years!! Just add bot of honey, some oats and maple syrup (very little)….yummy!!

Rating: Unrated

Rating: Unrated 07/28/2009

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.

All Reviews for Apricot-Almond Cobbler

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Apricot-Almond Cobbler

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest