• Preheat oven to 375℉. Lightly grease a 13×9 inch pan and line with parchment paper leaving excess hanging over the sides for easy removal. Set aside.

Prepare the apricot mixture:

• In a medium mixing bowl combine 1/2 cup sugar with the cornstarch. Add the diced apricots and vanilla. Fold together with a spatula until combined. Set aside while preparing the crust.

To prepare the crust:

• In the bowl of a food processor combine 1 cup of the sugar, flour, baking powder, salt and cinnamon. Add the butter and process until the mixture resembles coarse sand. Add the egg and process again until blended.
• Press two-thirds of the crust mixture into the prepared pan (about 575 to 600 grams). Set aside the remaining crust mixture for the crumble top.
• If you don’t have a food processor prepare this mixture using a pastry blender / cutter.

Prepare the crumble topping:

• Add the pecans, oats and brown sugar to the remaining crust mixture. Mix together with a fork until blended.
• Pour the apricots and any juices over the bottom crust in the pan. Spread to cover evenly.
• Using your hands, press together handfuls of the pecan oat mixture to form small clumps. Scatter the clumps and any remaining crumbled topping over the fruit layer leaving some apricots showing through. Break large clumps into smaller pieces.
• Bake for 40-45 minutes or until the top is lightly browned and the apricot juices are bubbling around the edges. Tent the pan with foil to prevent over-browning during the last 10 minutes if needed.
• Cool completely then chill before cutting into squares. Once cut store leftovers in an airtight container between layers of wax paper. Bring to room temperature before serving.

To prepare the optional icing:

• To serve with a drizzled icing, whisk together the icing ingredients. Pour into a small sandwich bag and cut a tiny corner of the bag. Lightly drizzle each bar as desired.
• You can also dust the bars with powdered sugar in place of the icing if desired.