Spiced apricot wedges atop a toasted almond crust.
Almond Apricot Cobbler
1/2 cup Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
1 cup all-purpose flour
1 cup plus two tablespoons sugar
1-1/2 teaspoons baking powder
pinch of freshly grated nutmeg
6 tablespoons unsalted butter, melted
1/2 cup whole milk
1 large egg
2 tablespoons almond-flavored liqueur, such as Amaretto
1 tablespoon fresh lemon juice
1-1/2 pounds apricots, halved lengthwise, pitted, and cut into wedges
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.