Dear Lindsey,
I only have a few GAHB cards, but the peach-apricot cobbler
happens to be one of them. Here you go.

PEACH-APRICOT COBBLER

1/2 cup granulated sugar
2 tablespoons cornstarch
1 can(1 pound 13 ounces)sliced peaches, drained, juice reserved
1 can(10 1/2 ounces)apricots, drained, juice reserved
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

TOPPING:
1/2 cup flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1 large egg

GARNISH:
1 cup heavy (whipping) cream
2 tablespoons honey, at room temperature
1/2 teaspoon ground cinnamon

Preheat oven to 400 degrees F.

In a medium saucepan, mix together the sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices.
Cook over medium heat stirring constantly, until the mixture boils and thickens, 2 minutes. Remove from heat.

Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1 1/2 quart casserole.

To prepare topping, mix together flour, sugar, baking powder, salt, butter, and egg. Spoon topping over fruit mixture.

Bake cobbler until topping is lightly golden, 30 minutes. Transfer casserole to a wire rack to cool slightly.

To prepare garnish, beat together cream, honey, and cinnamon at medium speed until soft peaks form.

Serve cobbler warm, topped with spiced whipped cream.

Source: Great American Home Baking Recipe Cards