In a large bowl, combine the fruit, sugar and flour with a splash of kirsch. Pour the fruit mixture into a 12x9 Casserole or Pyrex baking dish and set aside.
For the topping, blend the all-purpose flour, baking powder and salt in a bowl.
In a separate bowl or the bowl of a stand mixer, cream the butter and the ½ cup sugar until light and fluffy.
In a food processor, mix the almond paste and the 2 Tablespoons sugar together until it resembles a course meal.
Add the almond paste sugar mixture to the butter mixture mix at medium speed until well incorporated.
Add eggs one at a time at high speed, stopping to scrape down the sides between each addition. It may look curdled. Reduce speed to low and add the dry ingredients, mix just until blended. Take off the mixture and with a rubber spatula, scrape down the side and fold batter briefly.
With an ice cream scooper or 2 large spoons, place scoops of batter evenly over the fruit filling. With a back of a spoon or an off-set spatula spread the batter over the fruit mixture. The batter will even out as it bakes. Sprinkle the almonds over the top.
Bake at 350 degrees for 1 hour; until the apricot is bubbling around the edges and the cobbler top in the center bounces back when depressed with your finger.
Let sit for 20 minutes then, serve warm with vanilla ice cream or lightly whipped cream.
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking. Avoid peaches with bruises, scratches or soft spot.
- To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
Ingredients
Directions
In a large bowl, combine the fruit, sugar and flour with a splash of kirsch. Pour the fruit mixture into a 12x9 Casserole or Pyrex baking dish and set aside.
For the topping, blend the all-purpose flour, baking powder and salt in a bowl.
In a separate bowl or the bowl of a stand mixer, cream the butter and the ½ cup sugar until light and fluffy.
In a food processor, mix the almond paste and the 2 Tablespoons sugar together until it resembles a course meal.
Add the almond paste sugar mixture to the butter mixture mix at medium speed until well incorporated.
Add eggs one at a time at high speed, stopping to scrape down the sides between each addition. It may look curdled. Reduce speed to low and add the dry ingredients, mix just until blended. Take off the mixture and with a rubber spatula, scrape down the side and fold batter briefly.
With an ice cream scooper or 2 large spoons, place scoops of batter evenly over the fruit filling. With a back of a spoon or an off-set spatula spread the batter over the fruit mixture. The batter will even out as it bakes. Sprinkle the almonds over the top.
Bake at 350 degrees for 1 hour; until the apricot is bubbling around the edges and the cobbler top in the center bounces back when depressed with your finger.
Let sit for 20 minutes then, serve warm with vanilla ice cream or lightly whipped cream.