Grape-Almond Cobbler
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 368
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 50
- Dietary Fiber
- 2
- Sugar
- 32
- Protein
- 5
- Cholesterol
- 63
- Sodium
- 241
- Total: 1 hr 30 min (plus cooling time)
- Active: 40 min
Ingredients
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
Directions
- 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.