Ingredients:

  • 1.5 lbs (approx. 700g) fresh apricots, pitted and halved or quartered if large
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (7g) cornstarch (cornflour in the UK)
  • Pinch of ground cinnamon
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1/4 cup water (60 ml)
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g/1 stick) cold unsalted butter, cut into small cubes
  • ¾ cup (180ml) cold buttermilk
  • 2 tablespoons (30g) granulated sugar, for sprinkling

Instructions:

  1. In a large bowl, combine apricots, sugar, lemon juice, cornstarch, and cinnamon. Gently toss to coat. Add water to the ingredients.
  2. Pour the apricot mixture into the prepared baking dish or skillet. Dot the top with butter pieces.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Using a pastry blender or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  5. Gradually add the cold buttermilk, mixing gently until just combined. Be careful not to overmix!
  6. Drop spoonfuls of the biscuit dough evenly over the apricot filling. Don't worry about perfection; rustic is good!
  7. Sprinkle the biscuit topping with granulated sugar.
  8. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the biscuits are golden brown and the apricot filling is bubbling.
  9. Let the cobbler cool slightly before serving.