Strawberry-Apricot Dutch Babies

Heat oven to 450 °F. Place almonds on a baking sheet; place in oven 5 minutes or until lightly toasted, stirring once. Generously coat four 10-oz glass custard cups with oil. Place cups on a rimmed baking sheet; place in oven 6 minutes to heat up while making batter. In blender, purée eggs, flour, milk, butter and baking powder until batter is smooth. Remove baking sheet from oven; carefully pour 1 ⁄4 cup batter into each hot cup. Bake 10 minutes; reduce oven temperature to 350 °F and continue to bake 6 minutes or until puffed and golden, and centers are firm. Meanwhile, hull and halve strawberries; put in a bowl. Halve, pit and slice apricots; add to berries. Drizzle honey over fruit and toss to coat. Remove hot Dutch Babies from baking cups to serving plates. Fill centers with fruit and top with toasted almonds. Dust edges with confectioners' sugar. Serve immediately.