APRICOT AND RASPBERRY COBBLER

"Raspberries and apricots have a natural affinity for each other, just as other foods grown in the same season - tomatoes and basil, for example, and rhubarb and strawberries - seem to fit together harmoniously."

6 cups sliced fresh apricots
2 cups fresh raspberries
1 tablespoon fresh lemon juice
1/2 cup sugar, plus more to taste
1 teaspoon vanilla extract
2 tablespoons instant tapioca
FOR THE BISCUIT TOPPING:
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 tablespoon sugar
2 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup heavy cream

Preheat the oven to 350 degrees F.

Put the apricots and raspberries in a large bowl, add the lemon juice, sugar, vanilla and tapioca, and toss gently and thoroughly. Transfer the fruit mixture to a deep baking dish, such as a souffle dish.

TO MAKE THE TOPPING:
Combine the flour, salt, baking powder and sugar in a medium mixing bowl. Add the butter and use a pastry cutter to combine it with the flour mixture to form crumbs the size of small peas. Form a well in the center, pour in the cream, and use your finger to quickly mix the dough until it just comes together.

Turn the dough onto a floured surface, knead it once or twice, and pat it or roll it out 1/2-inch thick. Cut shapes such as stars, circles, hearts or diamonds and set them on top of the fruit, covering the surface with the pastry.

Bake the cobbler until the pastry turns golden brown on top and the apricots are thick, hot and bubbly, about 40 minutes. Remove from the oven and let cool slightly.

Serve warm.

Makes 4 to 6 servings
Source: Michele Anna Jordan for the Santa Rosa Press Democrat, June 14, 2005