Everyone knows that perfect pies filled with ripe berries and the juiciest stone fruits are one of the highlights of summer. The thing is, to create a perfect pie, you have to roll out a perfect crust. If that’s not your thing, then today’s apricot-blueberry cobbler was made for you. The crumbly topping come together in your food processor and is then dolloped directly on top of your fruit. The result is a no-fuss treat that you’ll want to enjoy everyday until the summer’s over.
Before you get cooking, get shopping:
- 1 tablespoon cornstarch
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 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
- 1 stick cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream, plus more for brushing
- Sanding sugar (optional)
- Heavy cream