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| 1/2 Tasse | sugar |
| 2 Esslöffel | cornstarch |
| 1 Dose | (Large) sliced peaches, drain-reserve juice |
| 1 Dose | Apricot halves, drain-reserve juice |
| 1 Esslöffel | margarine |
| 1/2 Teelöffel | cinnamon |
| 1/4 Teelöffel | nutmeg |
| 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | sugar |
| 3/4 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 2 Esslöffel | Margarine softened |
| 1 gross | egg |
| 1 Tasse | heavy cream |
| 2 Esslöffel | honey room temperature |
| 1/2 Teelöffel | cinnamon |
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Preheat oven to 400* F. In a medium saucepan, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until 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. Reansfer 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.
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