Make 6 to 8 servings
1 ½ lbs. apricots, halved, pitted, and cut in half again
1 ¼ lbs. blackberries
1/3 c. sugar plus more for sprinkling
Juice from ½ lemon
3 ½ cups Trader Joe’s Buttermilk Pancake & All Purpose Baking Mix (or other comparable baking or scone mix)
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup unsalted butter, softened
1 ½ cups cold milk
1 large egg
2 tablespoons milk, cream, or half and half
Preheat the oven to 350F.
Wash and dry the apricots and blackberries. Cut the apricots in half, remove the pit, then slice the halves into quarters. In a large bowl, place the fruit and add the sugar and lemon juice; let macerate while you make the biscuit topping.
In a medium bowl, combine the biscuit mix, cinnamon, and nutmeg. Add the milk and mix according to the package directions. Set aside.
In a buttered deep-dish pie plate or 9a -by-13-inch baking dish, add the apricot-blackberry mixture, making sure to get all the good juice that’s accumulated. Using a large spoon, drop spoonfuls of the biscuit topping onto the fruit.
In a small bowl, whisk together the egg and 2 tablespoons milk or cream. Using a pastry brush, brush the top of the biscuit batter with the egg wash and then sprinkle a little sugar on top.
Place the cobbler into the preheated oven and bake 45-55 minutes. The cobbler is done when the juices are bubbling, the fruit is soft when pierced with the tip or a knife (or wooden skewer), and the biscuit topping is golden brown.
Serve warm or room temperature.