Instructions: 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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