Peach-Apricot Cobbler

30 minutes preparation, 30 minutes baking

Preheat oven to 400'.

½ C sugar

2 T cornstarch

1 can (1 pound 73 oz) sliced peaches, drained, juice reserved

1 can (10 ½ oz) apricot halves, drained, juice reserved

1 T butter

½ t cinnamon

¼ t nutmeg

∙ In a medium saucepan, mix together sugar and cornstarch.

∙ Stir in ½ C each of reserved peach and apricot juices.

∙ Cook over medium heat, stirring constantly, till 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 ½quart casserole dish.

½ C flour

½ C sugar

¾ t baking powder

¼ t salt

2 T butter, softened

1 large egg

∙ Mix together flour, sugar, baking powder, salt, butter, and egg.

∙ Spoon topping over fruit mixture.

∙ Bake cobbler until topping is lightly golden, 30 minutes.

∙ Transfer casserole to a wire rack to cool slightly.

1 C heavy cream

2 T honey, at room temperature

½ t cinnamon

∙ Beat together cream, honey, and cinnamon at medium speed until soft peaks form.

∙ Serve cobbler warm, topped with spiced whipped cream.

∙ Makes 8 servings

Try this dish with other canned fruit already on your pantry shelf.