Grape Almond Cobbler Recipes

GRAPE GALETTE WITH ALMOND CREAM

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add 1/4 cup ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Pulse 1/2 cup almonds, 1/4 cup sugar, the egg yolk, butter, vanilla and lemon zest in a food processor to make a paste.
• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet. Spread the almond filling over the dough, leaving a 2 1/2-inch border; top with the grapes. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Refrigerate until firm, 30 minutes.
• Lightly beat the egg yolk with 1 tablespoon water. Brush the dough with the egg wash. Scatter the remaining 2 tablespoons almonds all over the galette, then sprinkle with the remaining 2 tablespoons sugar. Bake until the crust is golden brown and the grapes are softened, about 40 minutes. Let cool on the baking sheet.

GRAPE-ALMOND COBBLER

Steps:

• 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.