Ingredients

• 1 1/2 lb fresh apricots, pitted and cut into 1/2-inch wedges
• 7 tablespoons sugar
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons fresh lemon juice
• 3/4 to 1/4 teaspoon almond extract
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 teaspoons sugar
• 2 tablespoons cold unsalted butter, cut into bits
• 1/2 cup well-shaken buttermilk

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Instructions

1. Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.
2. Preheat oven to 400°F.
3. Make topping: Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix). Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.
4. Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix).
5. Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.
6. Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm.