Fresh apricots and cherries baked to tender perfection beneath a hearty orange-scented cornmeal enriched crust.

Apricot Cherry Cobbler

8 fresh apricots (1 pound), sliced
1/3 cup granulated sugar
2 cups pitted fresh cherries (1/2 pound)
1 tablespoon all-purpose flour
1 cup all-purpose flour
1/2 cup yellow cornmeal

1/4 teaspoon salt
1 1/2 tablespoons plus 1 teaspoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon grated orange peel
5 tablespoons chilled unsalted butter
3/4 cup low fat milk

1. Heat oven to 375°F (190°C).
2. Combine apricots and 1/3 cup sugar; set aside.
3. Combine cherries and 1 tablespoon flour; set aside.
4. Combine dry ingredients; reserve 1 teaspoon sugar. Stir in orange peel. Cut in butter until mixture resembles coarse meal. Add milk; stir just to moisten dry ingredients.
5. Combine fruit in buttered 1 1/2 quart baking dish; spoon batter over top. Sprinkle with remaining sugar.
6. Bake 25 to 30 minutes or until golden brown.
7. Cool slightly and serve.

Makes 8 servings.

Nutrition information per serving: 255 calories, 4 g protein, 42 g carbohydrates, 205 mg sodium, 9 g fat, 21 mg cholesterol, 3 g dietary fiber, 1190 IU vitamin A, 309 mg potassium.

Recipe provided courtesy of California Fresh Apricot Council.