8 c. sliced fresh apricots (about 3 lb.)
1/3 c. granulated sugar
1/4 c. apricot brandy or orange juice
1 tsp. fresh lemon juice
3 tbsp. plus 1/4 c. flour, divided
1 c. chopped walnuts, divided
1 c. rolled oats
1/4 c. brown sugar
1 tsp. cinnamon
1/3 c. butter, softened

Preheat oven to 375 degrees. Gently toss apricots in sugar, brandy and lemon juice. Sprinkle apricots with 3 tablespoons flour; gently toss.

Spread apricot mixture into a buttered 8 inch square pan. Set aside.

In food processor or blender, whirl 1/2 cup walnuts until fine; transfer to bowl. Add oats, brown sugar, cinnamon and remaining 1/4 cup flour. Use a pastry blender to cut butter into rolled oat mixture; mixture should be crumbly.

Add remaining 1/2 cup chopped walnuts. Sprinkle oat/walnut topping over apricots. Bake about 20 minutes, until apricots are tender and topping is golden brown. Serve warm.