1 c. chopped dried apricots
1/2 c. water
3 tbsp. granulated sugar
3/4 c. quick cooking oats
2/3 c. flour
1/2 c. packed brown sugar
1/3 c. butter

In small saucepan over medium heat, bring first 3 ingredients to a boil. Reduce heat, cover, simmer 10 minutes or until apricots are soft and most of liquid is absorbed. Mash undrained apricots. Cool to room temperature.

In bowl, combine oats, flour, and brown sugar. Using pastry blender, cut in butter until mixture is crumbly. Press 2/3 crumb mixture into greased 8 x 8 x 2 inch pan. Spored with apricot mixture. Top with remaining crumb mixture pat down gently.

Bake at 375 degrees for 25 minutes or until golden. Cool on rack. Cut into 12 rectangles. Makes 24.