Apricot-Almond Cobbler Recipe

Name: Apricot-Almond Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 tablespoons 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

Servings: persons

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 tablespoons 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

1
Preheat the oven to 375F.
2
Toast the almonds on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes.
3
Let cool completely.
4
Finely grind the almonds in a food processor; transfer to a medium bowl.
5
Whisk in the flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside.
6
Brush a 10-inch cast-iron skillet with 2 tablespoons butter.
7
Whisk together the remaining 4 tablespoons butter, milk, egg, and liqueur in a medium bowl.
8
Stir the butter mixture into the flour mixture; spread evenly into the skillet.
9
Stir the apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and the lemon juice in a medium bowl; spread evenly over the batter.
10
Bake until a tester inserted into center comes out with moist crumbs, 50 to 60 minutes.
11
Let cool in the skillet on a wire rack 1 hour before serving.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup whole raw almonds, 1 cup all-purpose flour, 1 cup plus 2 tablespoons sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Apricot-Almond Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot-Almond Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions