“Apricots, cherries and almonds are all members of the same botanical family, prunus, which accounts for the natural way their flavors support and enhance each other,” Cindy Mushet writes in “The Art and Soul of Baking.” “This is a double dose of almond here to accent 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.”
Apricot-Cherry Almond Cobbler
1 pound firm-ripe tart apricots, halved, pitted and each half cut into 4 or 5 slices
1 pound sweet, firm-ripe cherries, pitted
1/2 cup sugar
1 teaspoon amaretto (almond liqueur)
1/2 cup sugar
2 1/2 ounces almond paste, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 large egg, at room temperature
1/2 teaspoon vanilla
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk, at room temperature
Vanilla or dulce de leche ice cream, for serving
Preheat the oven to 350 degrees. Position an oven rack in the center.
For the filling: In a large bowl, toss together the apricot slices, cherries, sugar and amaretto until all the fruit is coated evenly. Use the spatula to scrape into a 9-inch ceramic pie pan or other wide 6-cup baking dish and spread in an even layer.
For the 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 a 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 blend gently the bands of batter together until it covers the fruit in a single layer.
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.
Keep any leftovers in the refrigerator, covered with plastic wrap, for 2 to 3 days. Reheat, covered loosely with foil, in a 350-degree oven for 10 to 15 minutes, until warmed through.
Makes 6 to 8 servings.
From “The Art and Soul of Baking” by Cindy Mushet