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.

Ingredients:

(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