Apricot Bars

Prepare the apricot filling:

Combine the chopped apricots, lemon juice, sugar, cornstarch and kosher salt in a large bowl. Toss until evenly coated, then let stand at room temperature for at least 1 hour, stirring occasionally, allowing the fruit to release its juices.

Prepare the streusel:

Melt the butter and allow it to cool to room temperature.

Pulse the oats in a food processor until coarsely ground, taking care not to process them into a fine flour.

In a large bowl, combine the gluten-free flour, oats, vanilla bean seeds, brown sugar and lemon zest. Pour in the cooled butter and stir until the mixture is evenly moistened and resembles coarse crumbs.

Assemble the bars:

Heat the oven to 330°F.

Evenly press half of the streusel mixture into the bottom of a parchment-lined 9 x 13-inch baking pan to form the crust.

Spread the apricot filling evenly over the crust, including any accumulated juices. Sprinkle the remaining streusel evenly over the top.

Bake for about 30 minutes, rotating the pan halfway through baking, until the streusel is lightly golden and the filling is bubbling around the edges.

Allow the bars to cool completely before slicing and serving.