4 oz butter
1/2c sugar + 2 Tablespoons
3 1/2 oz almond paste (half a 7 oz log)
¾ tsp baking powder
½ cup sliced almonds
For Fruit Filling:
3 lb apricots, washed, pit removed and cut into quarters
3/4 cup sugar
2 Tablespoons flour
Optional: kirsch (cherry brandy)
In a large bowl, combine the fruit, sugar and flour with a splash of kirsch. Pour the fruit mixture into a 12×9 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.