• Posted by Califia Suntree on July 14th, 2010, 8:44 AM

    There’s a reason, of course, that stone fruits and almonds are such a natural match, flavorwise–the pits of peaches, nectarines and apricots contain a kernel that is called the “poor man’s almond” because it tastes almondy, if a bit bitter. The kernel also contains cyanide (it sucks to be poor). It’s also what amaretto liqueur and those delicious little amaretti cookies are flavored with, as the cyanide apparently dissipates when the pits are roasted or processed. (Booze and cookies, the poor man’s salve.)

    This cakey cobbler, or cobblery cake, pairs almonds and summer fruits with delicious results. It’s a very light dessert, perfect for a summer brunch or breakfast. I enjoy it straight, but you can gussy it up with Greek yogurt or a dollop of sweetened sour cream or mascarpone.


    (Serves 6-8)

    1/2 cup whole raw almonds

    1/2 cup all-purpose flour

    1/2 cup whole wheat flour

    3/4 cup plus 2 tablespoons sugar

    1 1/2 tsp baking powder

    3/4 tsp salt

    Freshly grated nutmeg

    6 Tbsp unsalted butter

    1/2 cup almond milk, room temperature (regular or soy milk will work, too)

    1 large egg

    2 Tbsp Amaretto or a dash of almond extract

    1 lb stone fruits (apricots, peaches, nectarines, plums) pitted and cut into wedges

    1/2 lb blueberries

    1. Preheat oven to 375 degrees. Toast the almonds in an ungreased 10″ inch cast iron skillet on the stove over medium heat, stirring occasionally, until they are fragrant. Let cool. Finely grind the almonds in a food processor. Add the flours, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg and whiz it up a few times to combine.

    2. Melt the butter in the skillet and poor off all but 2 Tbsp into a medium-sized mixing bowl. Add the milk, egg, and liqueur and whisk to combine. Stir in the flour mixture. Spread batter evenly into buttered skillet.

    3. Scatter the summer fruits evenly over the batter, adding the blueberries last. Sprinkle the top with the remaining 2 Tbsp sugar. Bake until a toothpick inserted into center comes out with moist crumbs, 50 minutes to 1 hour. Let cool in skillet. You can either serve the cake in the skillet or flip it out, once it’s completely cool, onto a plate.

    Note: This recipe was inspired by a Martha Stewart recipe for apricot cobbler.

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