Peach-Apricot Cobbler

1/2 cup sugar
2 Tbls cornstarch
1 can (1lb 13oz) sliced peaches, drained, juice reserved
1 can (10 1/2oz) apricot halves, drained, juice reserved
1 Tbls butter
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Topping
1/2 cup all-purpose flour
1/2 cup sugar
3/4 tsp baking powder
1/4 tsp salt
2 Tbls butter, softened
1 large egg

Garnish
1 cup heavy cream
2 Tbls honey, at room temperature
1/2 tsp ground cinnamon

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. 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.