Apricot Cobbler

1 1/2 pounds 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
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

Make filling: Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes. Preheat oven to 400 degrees F.

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. 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.

Yield: 4 servings