Apricot-Almond Cobbler
Ingredients 1/2 cup whole raw almonds 1 cup all-purpose flour 1 cup plus 2 tablespoons sugar 1 1/2 teaspoons baking powder Salt Pinch of freshly grated nutmeg 6 tablespoon unsalted butter, melted 1/2 cup whole milk, room temperature 1 large egg, room temperature 2 tablespoons almond-flavored liqueur, such as Amaretto 1 1/2 pounds apricots, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges 1 tablespoon freshly squeezed lemon juice Directions 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 mix...