Apricot-Almond Cobbler

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

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 20%
  • Fat: 4.6g
  • Saturated fat: 1.4g
  • Protein: 3.7g
  • Carbohydrate: 39g
  • Fiber: 2.3g
  • Cholesterol: 5mg
  • Iron: 1.2mg
  • Sodium: 205mg
  • Calcium: 72mg

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. 1. Preheat oven to 375°.
  2. 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. 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. 4. Bake at 375° for 40 minutes or until top is lightly browned.
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