- 8
- 15 mins
- 60 mins
Ingredients
- 1 tablespoon cornstarch
- 3/4 cup plus 2 tablespoons granulated sugar, divided
- 13 apricots, cut into 1/2-inch wedges
- 1 pint blueberries
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon coarse salt (we used kosher)
- 1 stick cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream, plus more for brushing
- sanding sugar (optional)
Preparation
Step 1
Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 3/4 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10 or 12-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-sized 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 (if dough tries to stick to utensil, water utensil slightly and try again), brush with heavy cream and sprinkle with sanding sugar if desired (you can also use regular granulated if you wish).
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. Cover and keep at room temperature, up to 2 days.
Notes:
The original calls for 1 1/4 cups blueberries, but they vary in size so much. Ours happened to be pretty big berries, and it honestly was hardly even a handful. We thought that amount could not be right as a result. There was no way it would help fill even a 10-inch cast iron skillet or equivalent casserole.
We only have 12-inch skillets, so we used the entire pint of blueberries and upped the sugar by another scant 1/4 cup. We did not add any more cornstarch.
Something we have learned from having to cut butter into flour a lot – cut your butter into pieces very first thing and place it back in the fridge till ready to use. Butter starts to melt very quickly when handled for cutting into cubes. It will cut into the flour much better by being very cold.
You could substitute peaches for the apricots if needed. Their texture is similar, but the taste will vary slightly, though be no less yummy.