Food & Cooking Recipes Dessert & Treats Recipes Apricot-Blueberry Cobbler 3.5 (111) Close Prep Time: 15 mins Total Time: 1 hr Servings: 8 You can bake and serve this homey dessert just as your grandmother would have—in a cast-iron skillet—or make it in a two-quart baking dish. It's filled with two of summer's shining stars—fresh apricots and fresh blueberries. Directions 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, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature. Cook's Notes Cover and keep at room temperature, up to 2 days.