Apricot Cobbler Pudding

Ingredients

Apricots

6 cups, sliced

Granulated sugar

3/4 cup

Lemon juice

2 tablespoons

All-purpose flour

1 cup

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Unsalted butter

1/2 cup, cold and cubed

Milk

1 cup

Vanilla extract

1 teaspoon

Vanilla ice cream

for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced apricots, granulated sugar, and lemon juice. Toss gently to coat the apricots evenly with the sugar and lemon juice.
3. Transfer the apricot mixture into a greased 9x13 inch baking dish, spreading it out evenly.
4. In another bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
5. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
6. Pour in the milk and vanilla extract, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
7. Drop spoonfuls of the cobbler batter over the apricot mixture in the baking dish, spreading it out as evenly as you can.
8. Bake in the preheated oven for 35-40 minutes, or until the cobbler topping is golden brown and the apricots are bubbling around the edges.
9. Once baked, remove from the oven and allow to cool for a few minutes before serving.
10. Serve warm, topped with a generous scoop of vanilla ice cream for the ultimate dessert experience.