Apricot Cobbler Recipe
Joyce Park stashed this in Food
Stashed in: Plants!
Apricot season is right around July 4 in my town! The Sunnyvale heritage orchard sells Blenheims from decades-old trees...
Apricots are odd because they seem to be one of the few fruits that taste more tart when cooked, so don't leave out the sugar.
This cobbler topping is a prime example of the "drop biscuit" style (as opposed to the sugar-cookie dough style). I found it to be both unsweet and a bit dry for the use case. I'd add maybe 4 T sugar and a few more T buttermilk next time. As with any biscuit, do NOT overcook!