When it comes to dessert, sometimes we play favorites, and today's recipe will always make it to the top of our list. Juicy apricots and perfectly ripe blueberries act as a canvas to showcase a crumbly topping. And
while this treat has all of the qualities of an outrageous pie, the biscuit-like topping means that you don't need to spend time rolling out a finicky crust -- just place small dollops of batter on top of your fruit and let your oven do the rest of the work.
Related: Fast, One-Pot Meal Ideas To Feed the Whole Family
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)
Related: Martha Stewart's All-Time Favorite Dessert Recipes
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.
2. 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.
3. 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.
4. 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, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature.
[VIDEO] Watch Everyday Food's Sarah Carey Make this Apricot-Blueberry Cobbler
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