peach-apricot-blueberry cobbler |
cook time: 30 minutes |
ingredients |
1/2 cup granulated sugar |
2 tablespoons cornstarch |
1 can (1lb 13 oz)sliced peaches, drained, juice reserved |
1 can(10 1/2 oz)apricots |
1/2 cup fresh or frozen blueberries |
1 tablespoon butter |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
crust |
1/2 cup all purpose flour |
1/2 cup granulated sugar |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
2 tablespoons butter softened |
1 large egg |
topping |
1 cup heavy cream |
2 tablespoons honey, at room temperature |
1 teaspoon ground cinnamon |
preparation |
in a medium saucepan, mix together sugar and cornstarch; stir in 1/2 cup reserved peach juice. |
cook cornstarch and juice mixture over medium heat, stirring constantly, until mixture boils and thickens, or about 2 minutes. remove from heat; stir in butter, cinnamon, and nutmeg. |
add peaches and apricots, spoon fruit mixture into a 1 1/2 quart baking dish. |
in a medium bowl, combine flour, sugar, baking powder, salt, butter, and egg; blend well. |
spoon batter over fruit mixture. |
bake cobbler in a 400° preheated oven until topping is lightly browned, about 30 minutes. |
transfer cobbler to a wire rack to cool slightly. |
to prepare whipped topping, beat together heavy cream, honey, and cinnamon at medium speed of an electric mixer until soft peaks form. serve cobbler warm, topped with honey spiced whipped cream. |