Ingredients

• 3/4 cup all purpose flour
• 3/4 cup old-fashioned oats
• 1/2 cup (packed) golden brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 3/4 cup chopped walnuts (about 3 1/2 ounces)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• Pinch of fine sea salt
• 2 1/4 pounds apricots (about 12 large), halved, pitted, cut into 1/2-inch cubes (about 6 cups)
• Vanilla ice cream

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Instructions

1. Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.
2. Do ahead: Can be made 1 day ahead. Cover and chill.
3. For filling: Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over. Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.
4. Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.
5. Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.