Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine the sliced apricots, 1/2 cup of sugar, and lemon juice. Cook over medium heat until the apricots are soft and the sugar has dissolved, about 10 minutes. Remove from heat and let cool.
3. In a separate mixing bowl, combine the flour, remaining 1/2 cup of sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Gradually add the milk to the flour mixture, stirring until just combined. Be careful not to overmix.
5. Transfer the cooled apricot mixture to a baking dish and evenly spoon the cobbler batter over the top.
6. Bake for 30-35 minutes, or until the cobbler topping is golden brown and cooked through. Remove from the oven and let cool for 10 minutes.
7. In a separate bowl, whip the cream with vanilla extract until stiff peaks form. This will be your whipped cream layer.
8. To assemble the trifle, start by crumbling half of the cooled cobbler into the bottom of a trifle dish or individual serving glasses.
9. Layer half of the whipped cream on top of the crumbled cobbler.
10. Spread a layer of the remaining apricot mixture over the whipped cream.
11. Crumble the remaining cobbler on top of the apricot layer.
12. Finish with a final layer of whipped cream and a sprinkle of crushed graham crackers for added crunch.
13. Chill the assembled trifle in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
14. Serve chilled and enjoy this delightful dessert!