Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

In a large bowl, combine sliced apricots with granulated sugar, brown sugar, lemon juice, and cornstarch. Mix well and pour into the baking dish.

In another bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Add milk and vanilla extract to the dry mixture, stirring gently to form a soft dough.

Drop spoonfuls of the biscuit dough over the apricot filling, leaving gaps for steam to escape.

Bake in the preheated oven for 35 to 40 minutes until the topping is golden brown and the filling is bubbly.

Let the cobbler cool for 10 to 15 minutes before serving.