For the filling:
For the cobbler topping:
Ice cream for serving (optional)
Preheat oven to 425 F.
Make the filling: In a large bowl combine apples, lemon juice, lemon zest, sugar, corn starch, cinnamon & salt. Mix until sugar has dissolved. Pour mixture into a large pie plate or a glass baking dish. Set aside.
Make the topping: Mix together the 2 cups of flour, baking powder, baking soda, salt and sugar in a medium bowl. Cut the butter into the flour mixture using a pastry cutter or your hands, until the mixture resembles a coarse cornmeal.
In a small bowl, mix almond extract and buttermilk together, then add to the flour mixture. Stir together until just incorporated.
Evenly spread or crumble dough over fruit. Sprinkle with Demerara sugar and pour melted butter over the topping.
Bake at 425 F for 10 minutes or until the top is just beginning to brown. Reduce heat to 350 F and continue to bake another 40 minutes more, or until fruit is bubbling and the topping is golden brown.
Serve warm (with ice cream with ice cream!) or at room temperature.