Preheat oven to 400°F and spray an 8×8 or 9×9-inch pan with Baker’s Joy®️ Nonstick Cooking Spray; set aside.

Filling

1. Peel and thinly slice the apples and place in a large pot.
2. Add the apricot preserves, brown sugar, water, corn starch and butter and stir to mix.
3. Cook over medium heat, stirring frequently.
4. Bring mixture to a boil. Reduce heat and simmer, stirring frequently, until the sauce is thickened and the apples are starting to soften.
5. Pour the apple mixture into the prepared pan; set aside.

Topping

1. In a medium bowl, combine the flour, sugar, baking powder and salt.
2. Using your fingers or a pastry blender, cut in the shortening until a coarse meal has formed.
3. In a small bowl, combine the milk, preserves and vanilla and whisk well.
4. Pour over dry mixture. Use a rubber spatula to stir and fold the mixture until a dough is formed.
5. Dollop the dough over the warm apple mixture.
6. In a small bowl, whisk the egg white until frothy then whisk in the turbinado sugar.
7. Drizzle the egg white mixture over the dough.
8. Bake for 20-25 minutes or until topping is golden brown and the cobbler is bubbly.
9. Allow to cool.