Apricot-Blueberry CobblerYou can bake and serve this homey dessert just as your grandmother would have -- in a cast-iron skillet -- or make it in a 2-quart baking dish.
  • 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
servings:8
  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, 40 to 45 minutes. Transfer to a wire rack and let cool. Serve warm or at room temperature.
15 min15 min60 min

Apricot-Blueberry Cobbler

You can bake and serve this homey dessert just as your grandmother would have -- in a cast-iron skillet -- or make it in a 2-quart baking dish.
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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

Directions

  1. 1Preheat 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. 2In 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. 3Spoon 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. 4Bake 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.

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