1 tablespoon cornstarch1/2 cup plus 2 tablespoons granulated sugar, divided12 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 powder1/4 teaspoon coarse salt1 stick cold unsalted butter, cut into small pieces3/4 cup cold heavy cream, plus more for brushingHeavy cream to brush top
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.
Note: This recipe can be made in a cast-iron skillet or a 2-quart baking dish.
Adapted from Martha Stewart
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This recipe was most recently featured in
Boston Organics Newsletter No. 33 of 2014.