Preheat Oven to 350 °F
Filling
32 oz. dried apricots
2 cups water
1/2 cup sugar
Topping
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cup dark brown sugar
2 teaspoon cinnamon
4 cups rolled oats (not quick cook)
1 1/2 cup butter, melted.
Combine filling ingredients and heat in saucepan over medium heat until apricots absorb moisture and are tender. Drain excess water. Let cool and place in food processor or blender until only small chunks remain.
Combine topping ingredients in order listed and mix by hand until evenly blended. Butter a 9 x 13 baking dish and gently press about 1/3 of the topping on the bottom of the pan. Pour the filling over this layer. Use a spatula to spread an even layer of filling. Finally, sprinkle the remaining topping mixture over the filling.
Bake in the oven for 30 minutes or until topping starts to brown.