Fresh Apricot Cobbler

Our apricot tree in the backyard has plenty of fruits this summer. It is nice to sit under the tree in the late afternoon to see the lovely fruits on its branch, ripening to a yellowish-orange color in the hot summer heat. The fragrant of the ripening fruits are already attracting the birds and bugs. Before they do, I picked a basketful to make this simple and delicious dessert with homemade crust.
Ingredients:
4 cups sliced apricots (in quarters)
2 cups sifted all-purpose flour
2 teaspoons baking powder
¾ cup milk
½ cup sugar
pinch of salt
½ cup shortening
1/2 teaspoon salt
3 Tbsp. flour
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. butter, cut in chunks
Clear casserole or baking dish (of desired size)
whipped cream or ice cream
Method:
1. Preheat oven to 450°F. In a large mixing bowl, sift flour, baking powder, salt and just 1 tablespoon of sugar. Make a hole in the center of the flour, add shortening. Using a pastry cutter, cut shortening until it resembles fine crumbs. Add milk to form a soft pasty dough. Set aside
2. Combine apricots, the rest of the sugar, butter, cinnamon, 3 tablespoon flour, and nutmeg in a bowl. Pour fruits into the dish and pat dough to cover the apricots. Lightly sprinkle some sugar and nutmeg on top. Using a skewer, poke a few holes into the mixture to allow steam to escape when baking.
3. Bake in 450°F for about 10-15 minutes; then reduce heat to 350°F and continue to bake for another 20-25 minutes, until the crust is golden brown. Serve warm with ice cream.
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