Apricot Cobler

This recipe is originally from The America's Test Kitchen Family Cookbook

6-8 ripe apricots, halved and pitted
2 tsp cornstarch
1/2 to 2/3 cup sugar (the amount will depend on sweetness or tartness of your apricots)
1 tsp vanilla
1 cup all purpose flour
1/4 cup plus 2 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoon salt
1/3 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla
1/8 teaspoon cinnamon

1. Adjust oven rack to middle position and heat the oven to 400 º.
2. Mix together the first four ingredients. Place mixture in 9-inch deep dish pie pan and then place pie plate on a baking sheet. Bake until the fruit begins to release liquid, about 20 to 30 minutes.
3. While the fruit bakes, whisk the flour, 1/4 cup sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.
4. In a separate bowl whisk together the buttermilk, melted butter, and vanilla.
5. In a third bowl whisk together the remaining 2 teaspoons of sugar and the cinnamon. Set aside.
6. Once the fruit filling has begun to release liquid, gently stir the buttermilk mixture into the flour mixture until the dough is just combined and there are no dry pockets.
7. Remove the fruit filling from the oven and stir. Pinch the biscuit dough into 8 equal piece and place them on top of the hot filling, space evenly apart. Sprinkle the dough with the cinnamon sugar.
8. Return the cobbler to the oven and bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, about 15 to 20 minutes.
9. Let the cobbler cool on a wire rack for 15 minutes before serving.