Preheat oven to 400°F.

Toss apricots together with the maple syrup, salt and tapioca starch in a large bowl. Transfer to a baking dish and bake for 12-15 minutes until just starting to soften.

Meanwhile, prepare the biscuit dough by placing the flours, coconut sugar, baking powder and salt in a large bowl. Whisk to combine.

Add the diced butter and cut into the flour mixture using the back of a fork, a pastry cutter or your fingers until the mixture resembles coarse meal. Set in the refrigerator.

Combine the yogurt, coconut milk and vanilla in a small sauce pot over medium heat. Whisk frequently until steaming.

Remove the bowl from the refrigerator and pour the hot liquid into the flour mixture.

Quickly combine with a spatula to incorporate.

Remove the baked apricots from the oven, spoon dollops of the biscuit dough on top.

Combine the coconut sugar and cinnamon in a small bowl.

Brush each biscuit with coconut milk then sprinkle with the cinnamon sugar mixture.

Bake the assembled cobbler for about 25 minutes until the apricots are bubbling and the biscuits are cooked.

Remove from the oven and let rest for at least 10 minutes before serving.