Serves: Serves 6 to 8
- 1 pound firm but ripe tart apricots, halved, pitted, and each half cut into 4 or 5 slices
- 1 pound firm but ripe cherries, pitted
- ¾ cup sugar
- 1 teaspoon amaretto (almond liqueur)
- 2½ ounces almond paste, at room temperature
- 6 tablespoons (¾ stick) unsalted butter, softened
- 1 large egg, at room temperature
- ½teaspoon pure vanilla extract
- 1¼ cups unbleached all-purpose flour
- 1½ teaspoons baking powder
- ¼teaspoon salt
- ½cup whole milk, at room temperature
- Vanilla or dulce de leche ice cream, optional
- Preheat the oven to 350°F and position an oven rack in the center.
- Toss together the apricot slices, cherries, ½ cup sugar, and amaretto in a large bowl until all the fruit is coated evenly. Scrape into a baking dish and spread in an even layer.
- Place the remaining ¼ cup sugar and almond paste in the bowl of a stand mixer and beat on medium speed until the almond paste is broken into tiny pieces. Add the butter and beat on medium-high until the mixture is light in color, almost white, 4 to 5 minutes. Scrape down the bowl. Add the egg and vanilla and blend well. Scrape down the bowl. In a medium bowl, whisk together the flour, baking powder, and salt. With the mixer on the lowest speed, add the dry ingredients and milk alternately to the butter. Scrape down the bowl and finish blending by hand. To cover the fruit, let the batter fall off a spoon or spatula, draping over the fruit in long bands (don't try to spread it or it will sink into the fruit). Gently blend the bands of batter together until it covers the fruit in a single layer.
- Place a baking sheet or a piece of foil under the cobbler to catch any juices that may bubble over. Bake for 50 to 60 minutes, until the topping is nicely browned and a toothpick or skewer inserted into the topping comes out clean. Serve warm, accompanied by vanilla or dulce de leche ice cream.