To Make the Apricot Filling

1. Place a medium saucepan over medium heat and add the apricot filling ingredients.
2. Bring to a very gentle boil and allow to simmer, stirring occasionally, until the mixture reaches a jam-like consistency (around 15 minutes). Remove from the heat.

To Make the Base and Crumble Topping

1. Preheat the oven to 170c. Line a deep 25x30cm baking tin with baking parchment. Set aside.
2. Place all the base/crumble ingredients into a food processor and pulse until roughly combined. The texture should resemble coarse breadcrumbs.
3. Place two-thirds of the mixture into the deep baking tin. Using a flat object such as a spatula or dough scraper, flatten the mixture into one even layer.
4. Pour the apricot mixture over the base and sprinkle with the remaining crumble. Place in the preheated oven and bake for 35 minutes.
5. Remove from the oven and leave to cool on a wire rack until room temperature. Either slice and serve at this point or slice and place in an airtight container in the fridge. The squares will keep in the fridge for around 3-4 days.