Fresh Apricot Cobbler Recipe

Preheat the oven to 375°F (190°C) and grease a baking dish.

In a large bowl, combine the apricots, granulated sugar, cornstarch, and lemon juice. Stir well to coat the apricots evenly. Pour the mixture into the prepared baking dish.

In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

In a small bowl, mix together the milk and vanilla extract. Slowly pour the milk mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.

Drop spoonfuls of the biscuit dough onto the apricot mixture in the baking dish.

Bake for 45 minutes, or until the topping is golden brown and the apricots are bubbling.

Remove from the oven and let cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream, if desired.