Apricot-Almond Cobbler


Serves 8

  • 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 freshly squeezed lemon juice


Cobbler Is A Fruit Dessert With A Thick Top Layer Of Crust. In This Version Of The Classic, Spiced Apricot Wedges Are Arranged Atop A Toasted-almond Batter. Baking Puffs Up The Cake, So Only Bits Of Fruit Peek Through.

Martha Stewart Favicon Martha Stewart
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