Apricot and Blueberry Cobbler

• Of course,  Memorial Day weekend always requires some type of desert - this is what we made this weekend - really good.
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• APRICOT BLUEBERRY COBBLER
• 1 tablespoon cornstarch 
• 1/2 cup plus 2 tablespoons granulated sugar, divided
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• 12 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 powder
• 1/4 teaspoon coarse salt
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• 1 stick cold unsalted butter, cut into small pieces
• 3/4 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 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, 40 to 45 minutes. Transfer to a wire rack and let cool.  Serve warm or at room temperature.  (Cover and keep at room temperature, up to 2 days.)