Apricot-Almond Cobbler

Apricot-Almond Cobbler Recipe
Oxmoor House
Almonds and a sweet batter turn canned fruit into a decadent dessert.


10 servings (serving size: 1/10 of cobbler)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 40 Minutes

Nutritional Information

Calories 207
Caloriesfromfat 20 %
Fat 4.6 g
Satfat 1.4 g
Protein 3.7 g
Carbohydrate 39 g
Fiber 2.3 g
Cholesterol 5 mg
Iron 1.2 mg
Sodium 205 mg
Calcium 72 mg


3 (15-ounce) cans apricot halves in extralight syrup, well drained
1/4 cup sugar
3 tablespoons light stick butter, melted and divided
1 1/2 teaspoons almond extract
Cooking spray
1/2 cup sliced almonds, divided
1 cup plus 3 tablespoons all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup 1% low-fat milk


1. Preheat oven to 375°.

2. Gently combine apricot halves, 1/4 cup sugar, 1 1/2 tablespoons melted butter, and extract in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with 1/4 cup almonds.

3. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup plus 3 tablespoons flour, remaining 1 1/2 tablespoons melted butter, 2 tablespoons almonds, 1/2 cup sugar, and next 3 ingredients in a medium bowl, stirring with a whisk until smooth. Pour topping evenly over apricot mixture. Sprinkle with remaining 2 tablespoons almonds.

4. Bake at 375° for 40 minutes or until top is lightly browned.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note