Ingredients:

  • 2 lbs fresh apricots, pitted and sliced
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp unsalted butter
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • 1/2 cup whole milk

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a medium skillet over medium heat, melt 1 tbsp of butter. Stir in the sugar, cornstarch, cinnamon, and nutmeg until the mixture begins to bubble.
  3. Fold in the sliced apricots and cook for 2-3 minutes until the fruit is slightly softened and coated in a glossy, thick syrup. Pour the mixture immediately into a 9x9 inch baking dish.
  4. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Use a pastry cutter or fork to work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  6. Slowly stir in the milk until a soft, sticky dough forms, being careful not to overmix.
  7. Spoon the dough in rustic mounds over the hot apricot filling, leaving a few gaps for the fruit to bubble through.
  8. Bake for 25-30 minutes until the top is mahogany-colored and the filling is vigorously bubbling around the edges.
  9. Remove from the oven and let the cobbler set for 10 minutes to allow the sauce to thicken.