Apricot-Almond Cobbler

• 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 tablespoons 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 fresh lemon juice

1. Preheat the oven to 375F.
2. Toast the almonds on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes.
3. Let cool completely.
4. Finely grind the almonds in a food processor; transfer to a medium bowl.
5. Whisk in the flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside.
6. Brush a 10-inch cast-iron skillet with 2 tablespoons butter.
7. Whisk together the remaining 4 tablespoons butter, milk, egg, and liqueur in a medium bowl.
8. Stir the butter mixture into the flour mixture; spread evenly into the skillet.
9. Stir the apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and the lemon juice in a medium bowl; spread evenly over the batter.
10. Bake until a tester inserted into center comes out with moist crumbs, 50 to 60 minutes.
11. Let cool in the skillet on a wire rack 1 hour before serving.

almonds, flour, sugar, baking powder, salt, nutmeg, unsalted butter, milk, egg, liqueur, wedges, lemon juice

Taken from www.epicurious.com/recipes/food/views/apricot-almond-cobbler-392898 (may not work)