• Start by pitting 10 ounces of cherries and cutting them in half. Next cut the apricots in half, remove the pit and use a spoon to scraped the area that was around the pit to remove those tough fibers. Then cut each half in half again.

  NOTE: if you don’t scrape the area around the pit, you may find wiry fibers in your cobbler.

MAKE THE BATTER:

• Preheat your oven to 375°F or 190°C.

  Pour the melted unsalted butter into a 9×13 oven-safe ceramic or porcelain baking dish.
• In a mixing bowl, measure and add the flour, 1 cup of sugar, baking powder, cardamom, nutmeg and fine salt. Whisk well to combine.
• Pour in the milk and stir until combined. Pour over the melted butter - do not mix.

  NOTE: If your butter solidifies before you can pour in the cake batter over top, just pop it in the oven for 30 seconds to a minute to melt. Then pour in the batter.

PREPARE THE FRUIT:

• In a large sauce pan add the apricots, lemon juice and the remaining 1 cup granulated sugar.
• Bring  to boil over high heat, stirring often until sugar dissolves and liquids starts to boil. Remove the pan off of the heat and add the prepped cherries, vanilla and almond extract.
• Spoon  the cherry and apricot mixture haphazardly over top of the cake batter. Bake on the middle rack of your preheated oven for 30 to 35 minutes.
• Allow the apricot cherry cobbler to cool for a few before serving.