2 pounds (4 cups) ripe apricots (pitted and cut into 1/2-inch thick slices)
1 teaspoon fresh lemon juice
1 teaspoon pure almond extract
1 cup Sugar (divided)
1/8 teaspoon salt
1 tablespoon cornstarch
6 tablespoons unsalted butter (melted)
1 1/4 cups unbleached all-purpose flour
3/4 cup Sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup buttermlik
1 teaspoon pure almond extract
1 tablespoon turbinado sugar (as garnish)