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

In small pan over medium heat, bring first three ingredients to boil. Reduce heat. Cover, simmer 10 minutes. Apricots should be soft and most liquid absorbed. Mash undrained apricots and cool.

In bowl, combine oats, flour, and brown sugar. Use pastry blender to cut in batter. Crush until mixture is crumbly.

Press 2/3 of crumb mixture into greased 8x8x2 inch baking pan. Spread with apricot mixture. Top with remaining crumb mixture. Pat down gently. Bake in 375 degree oven for 25 minutes or until golden. Cool on rack. Cut into 12 (2 1/2 x 2 inch) bars. Cut diagonally to form triangles. Makes 24.