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Apricot-Blueberry Cobbler

Apricot-Blueberry Cobbler

Image credit to: Beth Harris


  • 1 Tbsp cornstarch
  • 1/2 cup plus 2 Tbsp granulated sugar, divided
  • 12 apricots or peaches or plums or a combo, cut into 1/2-inch wedges
  • 1 1/4 cups blueberries
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 2 tsp baking powder
  • 1/4 tsp coarse salt
  • 1 stick (4 oz) cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream, plus more for brushing
  • Heavy cream to brush top
  • Sugar to dust 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 or 9x13 baking dish.

In food processor, pulse remaining 2 Tbsp 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 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, 20-30 minutes.

Transfer to a wire rack and let cool. Serve warm or at room temperature.


Adapted from Martha Stewart

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