Peach-Apricot Cobbler

By ghinman

Ingredients

• Topping:
• 1/2 cup of granulated sugar
• 2 tbs. corn starch
• 1 can (1 pound 13 ounces) sliced peaches, drained,
• juice reserved
• 1 can (10 1/2 ounces) apricot halves, drained, juice
• reserved
• 1 tbs. butter
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 cup all purpose flour
• 1/2 cup granulated sugar
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 2 tbs. butter, softened
• 1 large egg
• Garnish:
• 1 cup of heavy cream
• 2 tbs. honey, at room temperature
• 1/2 tsp. of ground cinnamon

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees.

In a medium saucepan, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens. 2 minutes. Remove from heat.
Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1 1/2 quart casserole.
To prepare topping, mix together flour, sugar, baking powder, salt, butter and egg. Spoon topping over fruit mixture.
Bake cobbler until topping is lightly golden, 30 minutes. Transfer casserole to a wire rack to cool slightly.
To prepare garnish, beat together cream, honey and cinnamon at medium speed until soft peaks form
Serve cobbler warm, topped with spiced whipped cream.