APRIUM AND BOYSENBERRY COBBLER

Yield: 6 servings

2 pounds stone fruit, such as apriums or pluots (apricot-plum crosses), peaches, nectarines, plums or pluots, peeled, pitted and sliced 1/2-inch thick

1/2 cup plus 2 tablespoons granulated sugar, divided

1 1/2 tablespoons cornstarch

1 1/2 cups boysenberries or other berries

1 1/2 cups unbleached all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into 12 pieces

1/2 cup whole milk, plus more for brushing

2 teaspoons coarse sparkling sugar

1. Preheat the oven to 425 degrees. Place stone fruit in a large bowl. Whisk 1/2 cup granulated sugar and cornstarch until well blended, then add to bowl and toss to coat. Add boysenberries and toss gently. Place in a baking dish.

2. For biscuit topping, place flour, remaining 2 tablespoons granulated sugar, baking powder and salt in a food processor and pulse to blend. Add butter and pulse until bits are no larger than peas. Transfer to a bowl and stir in the milk with a fork, tossing gently, just until moistened. Knead gently with your hands just until mixture forms a cohesive dough. Turn onto work surface and pat into a 1/2-inch-thick round.

3. Using a 2 1/2-inch round cutter, cut out 6 biscuits and place atop fruit. Brush lightly with milk; sprinkle with sparkling sugar. Bake until biscuits are nicely browned and fruit is bubbly, 30 to 35 minutes. Cool slightly. Serve warm.

Per serving: 410 calories; 13g fat; 8g saturated fat; 35mg cholesterol; 5g protein; 70g carbohydrate; 40g sugar; 5g fiber; 400mg sodium; 90mg calcium.

Adapted from "Eating Local," by Janet Fletcher (Andrews McMeel, $35).