In a large bowl, toss apricots and blueberries with granulated sugar, flour, and salt. Transfer to a 13x9 inch baking dish; set aside.
For the cobbler topping:
Preheat oven to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter, almond paste, and granulated sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each. Mix in dry ingredients.
Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds. Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50–60 minutes. Let cobbler sit at least 20 minutes before serving. Serve with ice cream.
You can substitute the fruits easily. Use 3 pounds totally of whatever fruit you enjoy - peaches, cherries, plums, strawberries, or a combination of a few fruits.