Apricot Blueberry Cobbler

This incredible cobbler is adapted from Chez Panisse Desserts. There are many different combinations of fruits that can be used for the filling. As long as the fruit is ripe and fresh it should be delicious. The topping to this cobbler is spectacular - it almost reminds me of a sweet biscuit or scone or the shortcake in a strawberry shortcake recipe. I would like to experiment with the topping recipe and try making some sort of scone with it.

Filling Ingredients
3 cups chopped apricots
2 cups blueberries
1/3 cup sugar
1 1/2 T flour

Toss apricots and blueberries with sugar and flour.

Topping Ingredients
1 1/2 cups flour
3/8 tsp salt
4 T sugar
2 1/4 tsp baking powder
6 T butter
3/4 cup light cream

Mix flour, salt, sugar and baking powder together. Cut in butter and mix until mixture is course and crumbly. Stir in cream and mix until just combined.

Pour filling into a 1 1/2 quart gratin or baking dish. Top with large spoonfuls of dough. Bake in over at 375 for 35 minutes until topping is brown and fruit juices bubble thickly around it. Serve warm.