1 1/2 c. water
3/4 c. sugar
1 tbsp. cornstarch
2 tbsp. lemon juice
1 1/2 lb. washed fresh apricots, pitted and halved

For The Topping:

1 1/2 c. all-purpose unbleached flour
1 1/2 tsp. baking powder
pinch of salt
3 tbsp. sugar
4 tbsp. butter (at room temperature)
2/3 c. milk
1 egg

Heavy cream, cream fraiche or ice cream in a large skillet. Combine water, sugar, cornstarch and lemon juice. Stir to blend well. Add the apricots. Bring to boil; cover. Lower the heat and simmer for 10 minutes.

Meanwhile, preheat the oven to 425°F and prepare the topping. Sift the dry ingredients into a 2-quart mixing bowl. Cut in the butter with your fingers until the mixture is crumbly. Stir in the milk and egg and mix just until the mixture is moistened. Spoon the topping over the hot apricots.

Bake for 20 to 25 minutes or until the topping is golden. To serve, spoon some topping into a dish. Cover with some apricots and top with heavy cream, cream fraiche or vanilla ice cream.