Ingredients:

  • 2 lbs fresh apricots, pitted and sliced into eighths
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1 cup old fashioned oats
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a medium bowl, toss the sliced apricots with sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated. Pour the mixture into a greased 9x9 inch baking dish, spreading it evenly.
  2. In a large bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the chilled, cubed butter.
  3. Using a pastry cutter or a fork, work the butter into the dry ingredients until the mixture resembles wet sand with a few pea-sized lumps remaining.
  4. Scatter the topping evenly over the apricots without pressing it down to allow for maximum airflow.
  5. Bake for 35-40 minutes until the fruit juices are bubbling around the edges and the topping is a deep mahogany gold.