• Recipe by
  • Prep time
    25 minutes
  • Cook Time
    1 hour, 2-3 hours cooling
  • Yield
    8 to 12 bars

Equipment: Kana 8-inch square parchment


For the dough

11 tbsp (156g) unsalted butter, at room temperature

½ cup (100g) granulated white sugar

1 large egg yolk, at room temperature

1 cup (96g) almond flour or almond meal

1 ¼ cups (162g) all-purpose flour

1 ½ tsp kosher salt

1 tsp ground cinnamon

½ tsp ground clove

½ tsp ground all-spice

For the stone fruit filling

⅔ cup (160g) apricot jam

¼ cup (60g) sour cream

1 large egg white, at room temperature

2 tsp (10ml) vanilla extract

1 tbsp (9g) all-purpose flour

1 tbsp (12g) cornstarch

1 heaping cup fresh cherries, pits removed

2-3 medium size fresh peaches, sliced in wedges

For the topping

¼ cup almonds, crushed

2 tbsp turbinado sugar


As always, gather, weigh out, and prepare all ingredients and equipment prior to starting.

Preheat the oven to 375°f/190°c with rack in the center position. Spray an 8-inch square pan with nonstick spray and line with Kana 8x8-inch parchment paper.


In a mixing bowl, cream the butter and sugar with an electric hand mixer or rubber spatula until combined; approx 1-minute. Add egg yolk and mix until incorporated. Now add the almond flour and whisk till blended. With a hand mixer or rubber spatula, mix in the flour, spices, and salt until it forms a rough dough—the texture should be crumbly but will bind if pressed together, be cautious not to overwork the dough. Set aside ⅓ of dough for the topping.

In your parchment-lined pan, press in the ⅔ of dough until it’s evenly distributed. Set aside.

Filling and Assembly

Filling and Assembly In a medium bowl, whisk together the apricot jam, sour cream, vanilla, and egg white. Add flour and cornstarch, whisking until thoroughly combined. Set aside.

Pour the filling mixture over the dough base, gently shaking the pan to settle the filling over the base evenly. Top with cherries and peach slices, placing them evenly over the filling.

Now use the reserved ⅓ of dough and crumble it over the top of the berries, squeezing the dough in your hands to encourage large and small pieces.

Top the cobbler with crushed almonds and turbinado sugar.

Place cobbler bars onto the center rack of your preheated oven and bake for 55 to 60-minutes, or until the topping has become nicely golden brown.

Allow the cobbler bars to cool completely before slicing. Once cooled, remove the cobbler from the pan and cut it into eight bars— Enjoy!

Note: After baking, you may refrigerate until ready to serve. Store these in an air-tight container, refrigerated, for up to one week.

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

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Jase Kingsland-Shim