This is not a traditional crisp in that half of the “crisp” is layered on the bottom of the pan.
4 c fresh apricots, pitted and coarsely chopped
2 T lemon juice
2 c rolled oats
1/4 c sugar
1/4 butter, melted or really soft
2 T water
1. Preheat oven to 350ºF. Grease an 8- or 9-inch square baking pan.
2. Toss chopped apricots with lemon juice and set aside.
3. Combine rolled oats, sugar and butter and mix thoroughly. Remove 1 cup of mixture and set aside. Add water to the remainder and mix thoroughly.
4. Put this water-added oat mixture into pan and spread out evenly over bottom of pan. Spread apricots over this. Top with reserved oat mixture. Bake for 35 to 40 minutes, until top crust is lightly browned.