Apricot-Almond Cobbler

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

Yield:

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

Ingredients

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

Preparation

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.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection

October 2006
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