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Ingredients
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Fruit Filling
Cobbler Topping
To Serve
Method
Fruit Filling
Prep fruit
If using fresh cherries, pit them. Chop dried apricots into roughly 1/2-inch pieces so they soften evenly during poaching.
In a medium saucepan combine 1 cup water, granulated sugar (1 tbs), brown sugar (2 tbs), lemon juice (1 tbs), orange liqueur (1 tsp, if using), and a pinch of salt. Add the split vanilla bean (scrape seeds into pan) or 1 tsp vanilla extract.
Bring mixture to a gentle simmer over medium heat, stirring until sugars dissolve.
Add the pitted cherries and chopped apricots to the simmering liquid. Reduce heat to low and poach gently for 6–8 minutes until the cherries are tender but still hold shape and the apricots have softened.
Meanwhile, whisk the cornstarch (1 tsp) with 1 tablespoon cold water to make a smooth slurry.
Stir the cornstarch slurry into the poaching liquid and simmer 1–2 more minutes until the sauce thickens slightly. Taste and adjust sweetness with up to 1 more tablespoon granulated sugar if desired. Remove from heat and discard the vanilla bean pod if used. Let the filling cool slightly while you prepare the topping.
Cobbler Topping
Preheat the oven to 375°F (190°C). Butter or lightly oil a 1.5–2 quart baking dish.
In a medium bowl whisk together the flour (1 cup), baking powder (1 tsp), granulated sugar (2 tbs), and a pinch of salt.
Using a pastry cutter or your fingertips, cut the cold cubed butter (4 tbs) into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
In a separate small bowl whisk together the buttermilk (1 cup), beaten egg (1), and vanilla extract (1 tsp) until combined.
Pour the wet ingredients into the dry and stir just until combined — don't overmix; the batter should be thick and slightly lumpy.
Spoon the warm fruit filling into the prepared baking dish, spreading it into an even layer. Spoon dollops of the topping batter over the fruit, leaving gaps so steam can escape and fruit shows through (the topping will spread as it bakes). Smooth or lightly pat the topping to even thickness. Sprinkle the surface with turbinado or coarse sugar (1 tsp) for a crunchy crust.
Bake in the preheated oven for 28–34 minutes, until the topping is golden brown and a skewer inserted into the biscuit part comes out clean or with just moist crumbs, and the filling is bubbling around the edges.
If the topping browns too quickly while the filling is still undercooked, tent loosely with foil for the remaining bake time.
Remove the cobbler from the oven and let rest for 10–12 minutes to thicken and set. The filling will be very hot — allow to cool slightly before serving.
To Serve
Scoop warm Apricot Cherry Cobbler into bowls. Top each serving with a scoop of vanilla ice cream (1 scoop per serving shown; total 4 scoops suggested). Garnish with a mint leaf if desired.
Serve immediately so the ice cream melts slightly into the warm fruit and enjoy.