For the Crust and Crumble

• 2 cups all-purpose flour
• 1 cup rolled oats
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 170 g (3/4 cup) unsalted butter, melted

For the Apricot Filling

• 500 g fresh apricots, pitted and diced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper.
2. In a large mixing bowl, combine the flour, oats, brown sugar, and salt. Pour in the melted butter and stir until the mixture becomes crumbly and resembles coarse sand.
3. Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan to create an even crust. Place the pan in the refrigerator while preparing the filling.
4. In another bowl, mix the diced apricots with the granulated sugar, lemon juice, cornstarch, and vanilla extract. Stir gently until the apricots are evenly coated. The cornstarch will help thicken the filling as it bakes.
5. Remove the pan from the refrigerator and spread the apricot mixture evenly over the crust. Sprinkle the remaining crumble mixture on top, covering the fruit without pressing it down.
6. Bake for 30–35 minutes, or until the topping is lightly golden and the apricot filling is bubbling around the edges.
7. Allow the bars to cool completely in the pan for at least 20 minutes. Once cooled, lift them out using the parchment paper and cut into square bars.
8. Serve at room temperature. These apricot crisp bars pair perfectly with a glass of cold milk, vanilla ice cream, or a cup of tea.

Tip: For extra crunch and flavor, add 1/4 cup chopped almonds or walnuts to the crumble topping.