aaah occ, you make a classic error. a cobbler doesn't really have a firm topping, a crumble does.
that being said, here's a cobbler recipe:

California Apricot Cobbler

1/4 cup unsalted butter, melted
1/2 cup all-purpose flour
1/2 cup sugar, or to taste
1 1/2 teaspoons baking powder
A pinch of salt
1/2 cup milk
2 cans (15 1/4oz. each) California apricot halves, undrained

Preheat oven to 375??F.

Servings: 5

Pour melted butter into an 8 x 8 inch baking dish. In a medium bowl, combine flour, the sugar, baking powder and salt and mix well. Stir in milk, mixing until just combined. Pour the undrained apricots over the batter but do not stir them together.

Bake in the preheated oven for 40 to 45 minutes, or until the top is golden-brown. Serve warm. For extra sweetness, sprinkle about 1 teaspoon of sugar over the top.