Apricot-Almond Cobbler

Apricot-Almond Cobbler

Deliciously dense, this cake-like batter rises to enfold the tender apricots. Canned apricots can be substituted for fresh apricots. 

Apricot-Almond Cobbler
Makes 6 to 8 servings
Write a review
  1. 6 tablespoons unsalted butter
  2. 3⁄4 cup all-purpose flour
  3. 1⁄4 cup almond meal
  4. 2⁄3 cup plus 1⁄4 cup sugar, divided
  5. 1 teaspoon baking powder
  6. 1⁄4 teaspoon salt
  7. 3⁄4 cup whole milk
  8. 1⁄2 teaspoon almond extract
  9. 8 fresh apricots, pitted and halved
  10. 1⁄4 teaspoon ground cardamom
  11. Garnish: toasted sliced almonds
  1. Preheat oven to 375°. Add butter to a 10-inch cast-iron skillet; place in oven until butter melts.
  2. In a medium bowl, whisk together flour, almond meal, 2⁄3 cup sugar, baking powder, and salt. Stir in milk and almond extract. Pour flour mixture over melted butter in skillet. (Do not stir.)
  3. In a medium bowl, combine apricots, cardamom, and remaining 1⁄4 cup sugar. Arrange apricots, cut side up, on top of batter.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Garnish with almonds, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.