First place the apricots in a pan with the water and simmer for 15 minutes until softened and half the liquid has been absorbed, then set aside.
Preheat the oven to 180C and grease and line a 9x9 inch baking tin.
Mix together all of the ingredients to form a dough-like texture. Press into the base of the tin and smooth out evenly. Bake for 5-10 minutes.
Once the apricots have cooled, tip into a food processor or blender with the remaining juice and cornflour and blend well until thick and mostly smooth. Spoon this over the base to cover in an even layer.
Mix together the crumble topping ingredients and sprinkle over the top to cover. Bake for a further 20 minutes then leave to cool completely. Cut into 9-12 bars and enjoy! Store in the fridge for up to 4 days.