Apricot Or Plum Cobbler With Lemon Shortbread Topping Recipe

• About 2 pounds hard-ripe apricots or possibly large red or possibly black plums (such as Santa Rosa or possibly Friars), stoned and sliced into 6 to 8 wedge-like pcs
• 2 Tbsp. fresh lemon juice
• 1/2 c. sugar, or possibly to taste, depending on sweetness of fruit
• 2 Tbsp. all-purpose flour
• 1/2 tsp grnd cinnamon
• 2 c. all-purpose flour
• 1/2 c. sugar, plus 1 Tbsp. for sprinkling
• 2 tsp baking pwdr
• 1 tsp baking soda Grated zest of 1 lemon
• 1/2 tsp salt
• 1/2 c. (1 stick) cool unsalted butter, cut into pcs
• 1 c. cool buttermilk, plus additional drops, if necessary
• 1 1/2 c. cool heavy cream, for serving

Directions