Life Throws You Curve Balls, You Learn to hit them out of the Park!

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.)


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