Apricot Blueberry Cobbler with Biscuit Topping

For Topping:
1 1/2 cups of all-purpose flour
3 T sugar
1 1/2 t baking powder
1/2 t salt
1/2 cup butter
1/3 cup milk
For Fruits:
1 cup and 2 T sugar
1/4 cup quick-cooking tapioca
2 quarts sliced, pitted apricots
1 1/3 cup blueberries
2 T lemon juice
1 large egg white
>how to make<(for topping)
*In a food processor mix all-purpose flour, sugar, baking powder, and salt.
*Add butter; whirl until mixture is coarse crumbs.
*Pour in milk; whirl and gather dough into a ball.
(for furits)
*In a shallow 3-quart baking dish, combine 1 cup of sugar and tapioca.
*Add apricots, blueberries and lemon juice; mix gently.
*Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir fruit mixture gently several times.
*Cut into rounds with a 2 1/2" diameter cutter.
*Reroll scraps, and cut.
*Place biscuits slightly apart on fruit.
*Beat egg white slightly, then brush lightly on biscuits; sprinkle with 2 T sugar.
*Bake in a 400 degrees oven until fruit is bubble in center, 40 to 50 minutes.
*Serve warm or cool.
(If made ahead, cover and store at room temperature u to 1 day.)
-makes 10 to 12 servings-
Labels: apricot, biscuit topping, blueberry, cobbler recipe