Shiny Top (Apricot) Cobbler

I picked a ton of apricots at my boss' house this past week and have been enjoying finding ways to use them.  Here's one way that we have "suffered" through eating the sweet and tangy treats.  It is adapted from a recipe used at Schramm Farms and Orchards, I believe in PA.

FRUIT FILLING
5 cups fresh fruit (it is GREAT with peaches)
2 cups flour (I use white whole wheat, it's my new fav)
1/2 tsp salt
1 c sugar (original recipe calls for 1 1/2 c - way too sweet)
1 c milk
1/2 cup margarine or butter, softened
2 tsp baking powder
1 egg

TOPPING
1 c sugar (again, original calls for 1 1/2 - too sweet)
1/2 tsp salt
2 tbsp corn starch
1 1/2 c boiling water

INSTRUCTIONS
1 - Spread fruit in well greased 9 x 13 pan.
2 - In medium bowl mix the remaining ingredients for the filling (flour, salt, sugar, milk, margarine, baking powder, egg) and spread it over the fruit.
3 - In small bowl mix ingredients for the topping EXCEPT the water (sugar, salt, cornstarch) and sprinkle over the batter.  Then slowly pour the boiling water over batter.
4 - Bake for one hour at 350 degrees.