Spiced apricot wedges atop a toasted almond crust.
Almond Apricot Cobbler
Category
Cake
Ingredients
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1/2 cup Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
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1 cup all-purpose flour
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1 cup plus two tablespoons sugar
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1-1/2 teaspoons baking powder
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salt
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pinch of freshly grated nutmeg
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6 tablespoons unsalted butter, melted
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1/2 cup whole milk
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1 large egg
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2 tablespoons almond-flavored liqueur, such as Amaretto
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1 tablespoon fresh lemon juice
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1-1/2 pounds apricots, halved lengthwise, pitted, and cut into wedges
Directions
Preheat oven to 375 degrees.
Whisk almond flour, all-purpose flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg in a bowl and 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.