Apricot Bluberry Cobbler
Serves 8 Total time 1 hour + cooling
1 tablespoon cornstarch
1/2 cup plus 2 tablespoons ganulated sugar divided
12 apricots, cut into 1/2-inch wedges
1-1/4 cups blueberries
1-1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
sanding sugar (optional)
1 Preheat oven to 375 degrees F, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
2 In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, andd salt until combined. Add butter and pulse until mixture resemebles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
3 Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flaten, brush with heavy cream and sprinkle with sanding sugar, if desired.
4 Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and jices bubble in center, 40 to 45 minutes. Transfer to a wire rack and let cool. Serve warm or at room temp. (Cover and keep at room temp up to 2 days.)