Ingredients
1 can (29 ounces) sliced peaches1 can (15 ounces) apricot halves1/2 cup sugar2 tablespoons cornstarch1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 tablespoon butterTOPPING:1/2 cup all-purpose flour1/2 cup sugar3/4 teaspoon baking powder1/4 teaspoon salt1 egg2 tablespoons butter, softenedHONEY CREAM:1 cup heavy whipping cream2 tablespoons honey1/2 teaspoon ground cinnamon
Preparation
Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside.
In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and reserved syrups until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in. square baking dish.
For topping, in a large bowl, combine the flour, sugar, baking powder and salt. Add egg and butter; mix well. Spoon over fruit. Bake at 350° for 40-45 minutes or until golden brown.
In a large bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler.
