Preheat oven to 350 degrees F with rack in the middle

Butter a 9” x 13” glass or ceramic baking dish

Combine the dried fruit, water, & nutmeg in a saucepan & bring to a boil

Reduce heat & simmer for 13-15 minutes until the fruit is softened then pour into buttered baking dish

In another bowl, whisk together flour, cornmeal, baking powder, & salt

Work the butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs

Add 1 cup cream to the flour mixture & stir until dough forms

Turn out dough onto a lightly floured surface.  Lightly dust dough with flour then, using a floured rolling pin, roll dough out into a 1/2-inch-thick round (about 10 inches in diameter)

Cut out biscuits with lightly floured cutter. Gather any scraps, reroll once then cut out more biscuits.

Arrange biscuits over filling to cover most of the fruit

Brush biscuit tops with remaining 1 tablespoon heavy cream

Mix cinnamon & sugar together then sprinkle over biscuit tops

Bake until topping is golden and fruit is bubbling in center, 35 to 40 minutes.

Remove from oven & cool until warm Spoon into bowls & serve.  For a special treat, top with vanilla bean ice cream or crème fresh

Estella’s Pantry Homemade Fruit Cobbler

Yield:  Serves 8

Active time:  30 minutes

Total time:   1 hour 15 minutes (includes baking & cooling time)

For filling:

1 - 20oz. bag of Estella’s Pantry Dried Fruit Cobbler Blend

3 cups water

1/2 teaspoon nutmeg

For topping:

1–1/2 cups all-purpose flour

1/2 cup cornmeal (not stone-ground)

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons cold unsalted butter, cut into 1/2-inch cubes

1 cup plus 1 tablespoon heavy cream, divided

2 teaspoons sugar

1/2 teaspoon cinnamon