Blueberries & Apricot Cobbler Recipe

9x13x2 baking dish.

Cobbler Topping
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tbsp sugar
1/2 cup butter softened
1/4 cup melted butter
1 cup buttermilk
1/2 teaspoon almond extract
2 Tbsp brown sugar

Cobbler Filling:
5 cups pitted, quartered apricots
3 cups Fresh North Carolina blueberries
1 cup granulated sugar
2 Tbsp flour as thickening agent

Instructions
Preheat oven to 425°.

In medium bowl toss the apricots, blueberries, white sugar, and 2 Tbsp of the flour together. Place filling into baking dish.

Whisk the remaining flour, baking powder, baking soda, salt, sugar in a bowl. Cube the butter and work into the flour until the mixture resembles a coarse cornmeal.

Warm the blueberry apricot mixture in the or oven to help the biscuit topping to rise.

Mix the almond extract into the buttermilk and then pour into a well in the flour mixture. Using a wooden spoon, gently mix until the dough just comes together. Be sure not to over mix.

Form cobblestone shapes with the dough which you will then lay on the top of the blueberry apricot mixture. Sprinkle the brown sugar over the top of the dough. Drizzle melted butter over the top

Let the completed cobbler sit and rise for 12-18 minutes before baking.

Bake at 425° for 10-15 minutes or until the top is just beginning to brown, then reduce the heat to 350°. Continue baking for 30 to 40 more minutes until the center fruit is thickened and bubbly.

Monitor and should the topping is getting too brown, cover it with foil and turn the heat down to 325°F.

Serves 8 to 10.