PREPARATION:
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Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius) while you prepare the peach filling and crusts.
Step 2
Peel and slice fresh peaches if using. If using apricots from a can, empty them. In a large combining basin, combine the apricots, sugar, flour, cinnamon powder, and (if using) nutmeg powder. Toss together the ingredients until the peaches are evenly coated. Put the tray away.
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Whisk together the flour, sugar, baking powder, and salt in a separate basin. Add the chilled butter cubes to the dry ingredients. Employing a pastry cutter or your fingertips, combine the butter with the dry ingredients until the mixture resembles coarse crumbs.
Step 4
Pour the scalding water over the granular mixture and stir until a dough-like consistency is achieved. The water is extremely heated. This will be the dough for the upper pastry.
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Take a 9-by-13-inch baking dish and lightly grease it. Spread the peach filling equally throughout the dish. Then, place spoonfuls of the pastry mixture on top of the peaches to create a rustic garnish for the cobbler.
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