the goods:
1 tablespoon cornstarch
1/2 cup plus 2 tablespoons granulated sugar, divided
12 apricots, cut into 1/2-inch wedges
1 and 1/4 cups blueberries
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
sanding sugar
Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar.
Bake on middle rack with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 40 to 45 minutes.
Transfer to a wire rack and let cool. Serve warm.
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