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Apricot Cobbler Recipe

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Apricot season is right around July 4 in my town! The Sunnyvale heritage orchard sells Blenheims from decades-old trees...

"Peaches, apricots and almonds all come from the same plant family, so pairing them together is only natural."

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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!

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