Food & Cooking Recipes Dessert & Treats Recipes Apricot-Blueberry Cobbler 3.5 (111) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 21, 2023 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 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. 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. Print