Peach-Apricot Cobbler

• measuring spoons and cups

• large bowl

• 1 1/2 quart casserole dish

• medium saucepan

• wooden spoon

• mixer

• 1/2 cup granulated sugar

• 2 tbsp. cornstarch

• 1 can (1 lb. 13 oz.) sliced peaches, drained, juice reserved

• 1 can (10 1/2 oz.) apricot halves, drained, juice reserved

• 1 tbsp. butter
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

  Topping

• 1/2 cup flour
• 1/2 cup granulated sugar
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 2 tbsp. butter, softened
• 1 large egg

  Garnish

• 1 cup heavy cream
• 2 tbsp. honey, at room temp.
• 1/4 tsp. ground cinnamon

• 30 min. prep

• 30 min. baking

Preheat oven to 400 F. In a medium saucepan mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly until mixture boils and thickens, 2 minutes. Remove from heat.

Stir in butter, cinnamon and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1 1/2 quart casserole.

To prepare topping, mix together flour, sugar, baking powder, salt, butter, and egg. Spoon topping over fruit mixture.

Bake cobbler until topping is lightly golden, 30 min. Transfer casserole to a wire rack to cool slightly.

To prepare garnish, beat together cream, honey and cinnamon at medium speed until soft peaks form.

Serve cobbler warm, topped with spiced whipped topping.