Instructions:
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- Make the Filling: In a large bowl, gently toss the halved apricots with the 3/4 cup sugar, cornstarch, lemon juice, almond extract, and salt until evenly coated. Pour the mixture into the prepared baking dish and spread into an even layer.
- Mix Dry Topping Ingredients: In a separate medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt for the topping.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs, with some pieces still pea-sized.
- Form the Dough: Pour in the 1 cup of heavy cream. Use a fork to gently mix until just combined into a shaggy, slightly sticky dough. Do not overmix.
- Top the Fruit: Drop spoonfuls of the biscuit topping evenly over the fruit filling, leaving small gaps between the mounds.
- Final Touch: Brush the tops of the biscuits lightly with the reserved 1 tablespoon of cream and sprinkle generously with the coarse sugar.
- Bake for 40–45 minutes, or until the topping is deeply golden brown and the fruit filling is bubbling vigorously around the edges.
- Cool & Serve: Let the cobbler cool on a wire rack for at least 15–20 minutes before serving to allow the juices to set slightly.