Preheat oven to 350º F and make sure the rack is in the center position.
Butter a 7" x 11" pan. (I used glass, if you use metal, the baking time may vary.)
Cut the apricots into six pieces each and discard the pits.
Toss in a bowl with the blueberries, lemon juice, brown sugar, nutmeg, and salt.
Pour the fruit mixture into the prepared pan.
Set aside while preparing the topping.
In a medium bowl, with a fork, mix together the flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt.
Add the butter and cut through it with 2 forks or a pastry blender until the mixture resembles coarse meal.
Add the boiling water and toss quickly until the dough just comes together. Try not to overwork the dough.
Drop large spoonfuls of the dough onto the top of the fruit. It's okay if there are spaces.
Place on center rack of preheated oven and bake for 30-40 minutes until the topping is golden brown and the fruit is bubbly.
Let cool before serving for at least 30 minutes, the fruit is extremely hot just out of the oven.