This Fruit Cobbler Will Make Your Whole House Smell like Summer!

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.

Apricot-Blueberry Cobbler

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)
Heavy cream

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.

Watch Everyday Food's Sarah Carey Make this Apricot-Blueberry Cobbler

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