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1
Preheat the oven to 375u00b0 F. Line an 8- by 8-inch baking dish with parchment paper.
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2
For the crust, mix flour, sugar, and a pinch of salt together in a medium bowl. Add the butter and mix, using clean hands. Mush the butter into the dry ingredients with your fingers until it comes together in a crumbly batter. Dump this into the lined dish and press into an even layer, corner to corner.
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3
Pop the dish and the crust into the freezer for 15 minutes.
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4
While the crust is in the freezer, peel your apricots. Use your secret family method if you have one. If you don't: Bring a pot of water to a boil and cut a small X into the bottom of each fruit. Dunk the apricots into the boiling water for 1 minute, then transfer to a bowl of ice water. The skin should peel off easily starting from the X. Slice the apricot flesh into small wedges (you'll have about 1 full cup) and set aside.
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5
Assemble the topping by dumping all ingredients EXCEPT the salt into a bowl and mushing it together with a fork or your fingers.
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6
Remove the dish with the crust from freezer and bake for 15 minutes. Remove from the oven and allow to cool slightly before coating with the jam/preserves, followed by the fresh slices, spaced to cover. Top that with the oat-y crumble topping. Return to the oven for 25 minutes.
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7
Sprinkle flaky sea salt over the top of the bars. Don't skip this! That hit of salt cuts through the fruity sweetness in a killer way. Allow to cool completely before cutting so that the jam and fruit can set.
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8
If you, like me, are a disciple of the super cold cookie, you will find these spectacular straight from the freezer.
