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Apricot Almond Cobbler
Melissa Hart

Apricot Almond Cobbler

Fresh apricots bake quickly and keep their sunny acidity under a tender almond-scented topping. Their skins are thin enough to leave in place, which saves work and helps the pieces hold together. Canned apricots are too soft for this version, but frozen halves can stand in when kept frozen.
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Prep Time 22 minutes
Cook Time 38 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 7 cups pitted quartered fresh apricots
  • 3/4 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp kosher salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 2/3 cup whole milk
  • 1/2 tsp almond extract

Method
 

  1. Heat the oven to 375°F and butter a 3-quart baking dish.
  2. Fold the apricots with 3/4 cup sugar, cornstarch, lemon juice and 1/4 teaspoon salt, then spread in the dish.
  3. Whisk the all-purpose flour, almond flour, 1/3 cup sugar, baking powder and 1/2 teaspoon salt.
  4. Cut in the butter, stir the almond extract into the milk and fold the milk into the crumbs.
  5. Drop the dough in eight mounds over the apricots.
  6. Bake for 36 to 40 minutes until the fruit bubbles and the topping is browned and firm in the center; cool 25 minutes.