This Apricot Skillet Cobbler features a simple yet impressive gluten-free biscuit dough and tastes best when topped with a scoop of creamy vanilla ice cream. The ultimate summer stone fruit dessert.
Remove the biscuits from the freezer and place them on top of the apricots. Return the skillet to the oven and bake for 30-35 minutes. About halfway through baking, brush the tops of the biscuits with melted butter and sprinkle with brown sugar. When the cobbler is done baking, the filling should be bubbling and the biscuits should be golden brown. Remove from the oven and allow to cool for 15 minutes before serving.