[inferiorhuman]

  I disagree as British (or non-U.S.) recipes will use a combination of
  metric and/or imperial sizes depending on their age.

Right, but a cup is not an imperial unit of measure and metric cups didn't really catch on in the UK. So if you're looking at an older British recipe that references cups, good luck.

  any sane recipe will use something like "5 apricots".

This is also a bad idea as common sizes for certain things change over time (e.g. some of the comments here talking about eggs). I don't eat too many apricots, but apples here can vary in size wildly even of the same variety.

[ndsipa_pomu]

Can't recall seeing any British recipe that uses cups so the difference between imperial and metric cups is irrelevant to us.

At least with something like "5 apricots", it should be obvious to the cook if they've got really small, big or varying sizes. Meanwhile, the "cup" measurement can vary depending on the order of which you put the apricots into the cup - do you put the smallest fruit in first, or the biggest?

[inferiorhuman]

One of my favorite dessert recipes is Dorie Greenspan's French Apple Cake. It calls for "4 large apples". The recipe is equally enjoyable with a wide range of apple mass, but the character is definitely changed depending on what you do. I think baking is a lot more flexible than most folks give it credit for, but getting more precise units helps ensure consistency from cook to cook and from batch to batch.

For reference a friend who'd expatriated to the midwest posted something about some giant apples they bought. I replied with a picture of an average apple I bought, roughly twice the size of theirs.

  Meanwhile, the "cup" measurement can vary depending on the order of which you
  put the apricots into the cup - do you put the smallest fruit in first, or
  the biggest?

Sure, volumetric measurements for solids is generally not great which is why when I transcribe recipes for my own collection I tend to weigh things out.

[ndsipa_pomu]

Yep, some recipes don't require precision, but something like a soufflé might.

Weighing things out is the correct method. What could be useful is if recipes provided the ratios of the ingredients along with error margins, so that you could easily type in an amount (e.g. 100g flour) and it'd scale the other ingredients to match. However, maybe that's overthinking it.