Food & Cooking Recipes Dessert & Treats Recipes Apricot-Blueberry Cobbler 3.5 (111) 11 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 21, 2023 Rate PRINT Share 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. Cook Mode (Keep screen awake) Ingredients 1 tablespoon cornstarch ½ cup plus 2 tablespoons granulated sugar, divided 12 apricots, cut into ½-inch wedges 1 ¼ cups blueberries 1 ½ cups all-purpose flour (spooned and leveled) 2 teaspoons baking powder ¼ teaspoon coarse salt 1 stick cold unsalted butter, cut into small pieces ¾ cup cold heavy cream, plus more for brushing Sanding sugar (optional) 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. Originally appeared: Everyday Food, June 2012 Rate It PRINT