Apricot-Blueberry Cobbler

• 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 third.

In 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 fruit  juices bubble in center, 20-30 minutes.

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