Grape Almond Cobbler Recipes

WARM ALMOND CAKES WITH GRAPES

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• If using Cognac, toss grapes with it in a small bowl.
• Pulse half of almonds with 1 tablespoon sugar in a blender until finely ground. Transfer to a small bowl and repeat with remaining almonds and 1 more tablespoon sugar.
• Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in ground almonds, flour, and salt until just combined.
• Divide batter among gratin dishes and press grapes lightly into batter (discard Cognac). Bake in dishes on a baking sheet until cake is firm and pale golden with slightly darker edges, about 20 minutes.
• Transfer cakes to a rack and cool slightly in dishes before serving.

EASY CHERRY COBBLER

Steps:

• In a large bowl, combine pie filling and extract; spread into a 9-in. deep-dish pie plate. Bake, uncovered, at 400° for 10 minutes., Meanwhile, in a bowl, combine the baking mix and 2 tablespoons sugar. In another bowl, combine the milk and margarine. Stir milk mixture into dry ingredients until a soft dough forms. , Drop dough by spoonfuls over warmed pie filling. Sprinkle with remaining sugar. Bake, uncovered, at 400° for 20-25 minutes until topping is golden brown. Serve warm.

CHERRY-ALMOND BREAKFAST COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.
• Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.
• Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.
• Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.
• Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.
• Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.

GRAPE ALMOND SALAD

Steps:

• Rinse and pluck grapes.
• Mix all ingredients gently.
• Eat within 2-3 hours of making. If not eating immediately, store in fridge.

APRICOT-ALMOND COBBLER

Steps:

• Preheat oven to 375 degrees. Toast almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind almonds in a food processor; transfer to a medium bowl. Whisk in flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside.
• Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and liqueur in a medium bowl. Stir butter mixture into flour mixture. Spread batter evenly into buttered skillet.
• Stir together apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and the lemon juice in a medium bowl. Spread apricot mixture evenly over batter. Bake until a cake tester inserted into center comes out with moist crumbs, 50 minutes to 1 hour. Let cool in skillet on a wire rack 1 hour before serving.