Peach-Apricot Cobbler

Ingredients:

1/2 cup granulated sugar

2 tablespoons cornstarch

1 can (1 pound 13 ounces) sliced peaches, drained, juice reserved

1 can (10.5 ounces) apricot halves, drained, juice reserved

1 tablespoon butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

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, at room temperature

1 cup heavy cream

2 tablespoons honey, at room temperature

1/2 teaspoon ground cinnamon

Directions:

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

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

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

Bake cobbler at 400 degrees until topping is lightly golden, about 30 minutes. Transfer cobbler 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 cream.