Makes 8 servings

1 tablespoon cornstarch

1/2 cup plus 2 tablespoons granulated sugar, divided

12 apricots, cut into 1/2-inch wedges

1 ¼ cups blueberries

1 ½ cups all-purpose flour (spooned and leveled)

2 teaspoons baking powder

1/4 teaspoon coarse salt

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 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, about 40 to 45 minutes. Transfer to a wire rack and let cool. Serve warm or at room temperature.

For a recipe for Cherry Pie With Almond Crumble, go to seattletimes.com/food

From Everyday Food