Apricot-Blueberry Cobbler

By neysa

Ingredients

• 1 tablespoon cornstarch
• 1/2 cup plus 2 tablespoons granulated 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)
• Heavy cream

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 375 degrees, 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.

In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.

Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.

Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 40 to 45 minutes. Transfer to a wire rack and let cool. Serve warm or at room temperature.