Stone Fruit Cobbler with Almond Spoon Cake Recipe - Sunset Magazine

Ingredients

• ⅔ cup sugar
• 1 tbsp each cornstarch, quick-cooking tapioca, and lemon juice
• 3 cups each unpeeled, sliced juicy, firm-ripe nectarines and pluots (about 1/2-in. wide, from 2 1/2 lbs. fruit total)
• ½ cup drained Morello (sour) cherries in syrup*
• ¾ cup all-purpose flour or gluten-free flour such as Cup 4 Cup
• ¾ tsp baking powder
• ¼ tsp kosher salt
• ¼ cup almond paste
• 3 tbsp sugar
• 6 tbsp salted butter, softened
• 1 large egg
• 3 tbsp whole milk
• ⅓ cup sliced almonds