Apricot-Cherry Almond Cobbler
By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Images
Serves
Makes 6 to 8 servings
Ingredients
- Filling:
- 1 pound firm-ripe tart apricots, halved, pitted, and each half cut into 4 or 5 slices
- 1 pound sweet, firm-ripe cherries, pitted
- ½ cup (3½ ounces) sugar
- 1 teaspoon amaretto (almond liquer)
- Topping:
- ¼ cup (1¾ ounces) sugar
- 2½ ounces almond paste at room temperature
- ¾ stick (3 ounces) unsalted butter, softened (65° to 68°F)
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
- 1¼ cups (6¼ ounces) unbleached all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (4 ounces) whole milk, at room temperature
- Vanilla or dulce de leche ice cream, or almond cream for serving
Procedure
Apricots, cherries, and almonds are all members of the same botanical family, prunus, which accounts for the natural way their flavors support and enhance one another. A double dose of almond here accents the fruit filling within. The cakelike topping bursts with the rich presence of almond paste, while almond liqueur gives a hint of flavor when tossed with the sliced fruit.
Filling: In the large bowl, toss together the apricot slices, cherries, sugar, and amaretto until all the fruit is coated evenly. Use the spatula to scrape into the baking dish and spread in an even layer.
Topping: Place the sugar and almond paste in the bowl of the stand mixer and beat on medium speed until the almond paste is broken into tiny pieces. Add the softened butter and beat on medium-high until the mixture is very 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 the medium bowl, whisk together the flour, baking powder, and salt. With the mixer on lowest speed, add the flour mixture and milk alternately to the butter. Scrape down the bowl, and finish blending by hand with the spatula.
Cover the fruit by letting the batter fall off the spatula in long bands over the fruit (don’t try to spread it or it will sink into the fruit). Use the spatula to gently blend the bands of batter together until it covers the fruit in a single layer.
Bake and serve the cobbler:Preheat the oven to 350°F and position an oven rack in the center.
You may want to 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. The fruit should be bubbling and soft. Serve warm, accompanied by vanilla or dulce de leche ice cream, or softly whipped almond cream.
Filling: In the large bowl, toss together the apricot slices, cherries, sugar, and amaretto until all the fruit is coated evenly. Use the spatula to scrape into the baking dish and spread in an even layer.
Topping: Place the sugar and almond paste in the bowl of the stand mixer and beat on medium speed until the almond paste is broken into tiny pieces. Add the softened butter and beat on medium-high until the mixture is very 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 the medium bowl, whisk together the flour, baking powder, and salt. With the mixer on lowest speed, add the flour mixture and milk alternately to the butter. Scrape down the bowl, and finish blending by hand with the spatula.
Cover the fruit by letting the batter fall off the spatula in long bands over the fruit (don’t try to spread it or it will sink into the fruit). Use the spatula to gently blend the bands of batter together until it covers the fruit in a single layer.
Bake and serve the cobbler:Preheat the oven to 350°F and position an oven rack in the center.
You may want to 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. The fruit should be bubbling and soft. Serve warm, accompanied by vanilla or dulce de leche ice cream, or softly whipped almond cream.
Apricot-Cherry Almond Cobbler
By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Serves
Makes 6 to 8 servings
Ingredients
- Filling:
- 1 pound firm-ripe tart apricots, halved, pitted, and each half cut into 4 or 5 slices
- 1 pound sweet, firm-ripe cherries, pitted
- ½ cup (3½ ounces) sugar
- 1 teaspoon amaretto (almond liquer)
- Topping:
- ¼ cup (1¾ ounces) sugar
- 2½ ounces almond paste at room temperature
- ¾ stick (3 ounces) unsalted butter, softened (65° to 68°F)
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
- 1¼ cups (6¼ ounces) unbleached all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (4 ounces) whole milk, at room temperature
- Vanilla or dulce de leche ice cream, or almond cream for serving
Procedure
Apricots, cherries, and almonds are all members of the same botanical family, prunus, which accounts for the natural way their flavors support and enhance one another. A double dose of almond here accents the fruit filling within. The cakelike topping bursts with the rich presence of almond paste, while almond liqueur gives a hint of flavor when tossed with the sliced fruit.
Filling: In the large bowl, toss together the apricot slices, cherries, sugar, and amaretto until all the fruit is coated evenly. Use the spatula to scrape into the baking dish and spread in an even layer.
Topping: Place the sugar and almond paste in the bowl of the stand mixer and beat on medium speed until the almond paste is broken into tiny pieces. Add the softened butter and beat on medium-high until the mixture is very 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 the medium bowl, whisk together the flour, baking powder, and salt. With the mixer on lowest speed, add the flour mixture and milk alternately to the butter. Scrape down the bowl, and finish blending by hand with the spatula.
Cover the fruit by letting the batter fall off the spatula in long bands over the fruit (don’t try to spread it or it will sink into the fruit). Use the spatula to gently blend the bands of batter together until it covers the fruit in a single layer.
Bake and serve the cobbler:Preheat the oven to 350°F and position an oven rack in the center.
You may want to 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. The fruit should be bubbling and soft. Serve warm, accompanied by vanilla or dulce de leche ice cream, or softly whipped almond cream.
Filling: In the large bowl, toss together the apricot slices, cherries, sugar, and amaretto until all the fruit is coated evenly. Use the spatula to scrape into the baking dish and spread in an even layer.
Topping: Place the sugar and almond paste in the bowl of the stand mixer and beat on medium speed until the almond paste is broken into tiny pieces. Add the softened butter and beat on medium-high until the mixture is very 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 the medium bowl, whisk together the flour, baking powder, and salt. With the mixer on lowest speed, add the flour mixture and milk alternately to the butter. Scrape down the bowl, and finish blending by hand with the spatula.
Cover the fruit by letting the batter fall off the spatula in long bands over the fruit (don’t try to spread it or it will sink into the fruit). Use the spatula to gently blend the bands of batter together until it covers the fruit in a single layer.
Bake and serve the cobbler:Preheat the oven to 350°F and position an oven rack in the center.
You may want to 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. The fruit should be bubbling and soft. Serve warm, accompanied by vanilla or dulce de leche ice cream, or softly whipped almond cream.