Apricot Crisp Bars

 These make a yummy bar but if I only want a crisp I just leave the bottom half of the topping and freeze it to use when I make it again. My mother-in-law made these and I had to make them again. Yummy especially when we have apricots coming out our ears. 

Ingredients 

• ▢ 4 cups chopped apricots (I leave them halved)
• ▢ 2/3 cup sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1 tablespoon arrowroot or cornstarch
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 teaspoon almond extract
• ▢ 1 1/3  cups brown rice flour or oat flour *
• ▢ 2/3 cup tapioca starch * (I leave out)
• ▢ 1 1/2 cups old fashioned oats
• ▢ 1 cup light brown sugar
• ▢ 1 cup butter, melted
• ▢ * If you do not need a gluten free version of this recipe simply substitute 2 cups total of all purpose flour for the items with an *.

Instructions

• Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, arrowroot, and almond extract. Stir to combine and then let rest on the counter while preparing the crust.
• In a separate mixing bowl, stir together the flour, starch, oats, and brown sugar. Add the melted butter and stir to combine. Press half of this mixture into a well-buttered or parchment lined 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

via: https://barefeetinthekitchen.com/apricot-crisp-bars-recipe/#wprm-recipe-container-21155