Apple-Apricot Cobbler

Filling:

• 5 large apples (about 2 pounds), peeled and thinly sliced (about 7 cups)
• 1/4 c. diced dried apricots
• 2 T. sugar
• 1/4 tsp. ground cinnamon
• 1/3 c. apple cider or juice

Topping:

• 1 c. all-purpose flour
• 1/3 c. plus 1 1/2 tsp. sugar, divided
• 1 1/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 3 T. butter, cut into small pieces
• 1 1/2 tsp. freshly grated lemon zest
• 1/2 c. 1% milk

Heat oven to 375 degrees.  In a large bowl, toss together apples, apricots, sugar, cinnamon, and cider.  Transfer to a 9-inch square baking pan.  Into the same bowl, sift together flour, 1/3 c. sugar, baking powder, and salt.  With a pastry blender, cut in butter until mixture resembles fine crumbs.  Fold in lemon zest.  Stir in milk.  Using two spoons, drop dough onto apples in nine evenly spaced mounds.  Sprinkle with remaining 1 1/2 tsp. sugar.  Bake 40 minutes, or until golden brown.

Serves 9; 190 calories.

VERDICT:  The biscuits were fluffy with a crunchy sugar top, and the lemon zest was fragrant and delicious.  I'm not sure the apricot added anything incredible, so I'd feel free to make this without.
Keep!