Apricot-Blueberry Cobbler

Apricot-Blueberry Cobbler
Prep Time:
15 mins
Total Time:
1 hrs

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.


  • 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)


  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.

Cook's Notes

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

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