Preheat your oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.

Wash the apricots, slice them in half to remove the pits, quarter, and place in a mixing bowl. Add granulated sugar, brown sugar, lemon juice, and cornstarch, tossing gently to coat.

In a separate bowl, combine flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually pour in milk and vanilla, stirring until just combined.

Pour the apricot filling into the greased dish and dollop the biscuit topping over it, leaving gaps for steam to escape.

Bake for 35-40 minutes until the topping is golden brown and filling is bubbling.

Remove from oven and cool for 10-15 minutes before serving warm.