Grape-Almond Cobbler

Total Time:
2 hr
40 min
30 min
50 min

6 to 8 servings

  • For the filling:
  • 5 cups assorted red seedless grapes, halved if large
  • 2 tablespoons all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • Juice of 1/2 lemon
  • Pinch of kosher salt
  • For the topping:
  • 1 cup all-purpose flour
  • 1/3 cup almond flour
  • 1/3 cup sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 5 tablespoons cold unsalted butter, cut into cubes
  • 1 large egg
  • 1/2 cup heavy cream
  • 3 tablespoons sliced almonds
  • Make the filling: Combine the grapes, all-purpose flour, sugar, vanilla and almond extracts, lemon juice and salt in a large bowl. Toss to coat the grapes.

  • Preheat the oven to 375 degrees F. Make the topping: Whisk the all-purpose flour, almond flour, sugar, baking powder and salt in a medium bowl. Work the butter into the flour mixture with your fingers until it looks like coarse meal with pea-size bits of butter. Lightly beat the egg and heavy cream in a small bowl; add to the flour mixture and stir a few times until a sticky dough forms.

  • Spread the filling in an 8-inch square baking dish. Drop heaping tablespoonfuls of the biscuit topping over the grapes, leaving a small space between each spoonful. Sprinkle the topping with sugar and the almonds.

  • Bake until the biscuits are golden brown and puffy and the filling is bubbling, 40 to 50 minutes. Transfer to a rack and let cool at least 30 minutes before serving.

  • Photograph by David Malosh

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