- 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
- 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.
Cover and keep at room temperature, up to 2 days.