Ingredients:

  • 2 lbs fresh apricots, pitted and sliced into wedges
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • ¾ cup packed light brown sugar
  • ½ cup unsalted butter, chilled and cubed
  • ½ tsp ground cinnamon
  • ¼ tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced apricots with granulated sugar, cornstarch, lemon juice, cinnamon, and salt.
  3. Stir gently until the fruit is evenly coated and the cornstarch has dissolved into the juices.
  4. Transfer the mixture into the baking dish, spreading it into an even layer.
  5. In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
  6. Add the chilled, cubed butter to the dry ingredients.
  7. Using a pastry cutter or forks, work the butter into the mixture until it resembles coarse crumbs with some pea-sized chunks remaining.
  8. Scatter the topping evenly over the apricots, pressing down very lightly so the topping adheres to the fruit.
  9. Place the dish on the center rack of the oven.
  10. Bake for 30–35 minutes until the fruit juices bubble around the edges and the topping is mahogany-colored gold.
  11. Remove from the oven and let it rest for 10 minutes before serving.