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1
Preheat oven to 400 degrees.
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2
Liberally butter the inside of a 9-by-12 inch baking pan.
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3
Mix the flour and salt, then use a pastry cutter or possibly your fingers to lightly work in the butter till well blended and crumbly.
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4
Add in ice water, a couple of Tbsp.
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5
at a time, till the dough holds together (about 6 to 7 Tbsp.).
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6
Divide dough into 2 portions, pat them into rounds, cover or possibly wrap in plastic wrap and chill while you prepare the fruit.
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7
In a heavy saucepan, bring apricots, sugars, water and remaining butter to a boil over medium-high heat.
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8
Boil for 5 min, stirring often to prevent sticking.
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9
Remove from the heat and set aside.
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10
On a lightly floured surface, roll one ball of pastry to pie-crust thickness and cut into inch-wide strips.
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11
Pour half the fruit mix into the baking pan, then cover with the strips.
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12
(Note: Apricots can produce a lot of juice.
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13
If desired juicy cobbler, use it all.
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14
If not, drain some off.)
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15
Roll out the second ball of pastry and cut it the same way.
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16
Put the remaining fruit mix into the pan, then lay the strips over it.
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17
Bake for 45 min, till the top crust is golden brown and the apricot filling is bubbling through.
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18
Serve hot.
