In a small bowl, combine the apricots, sugar, lemon juice, and corn starch. Stir until combined and set aside.
In a second bowl, combine the rolled oats, oat flour, brown sugar, salt, and coconut oil. Mix with a fork until well combined.
Add the fruit mixture to the bottom of a 24 ounce (708 mL) baking dish. Then add the oat mixture on top.
Bake 40 to 45 minutes until the edges start to bubble and the topping is slightly crispy.
Let stand 10 minutes before serving. Top each serving with a scoop of vanilla non-dairy ice cream, if desired.
How to make your own oat flour:Add about a cup of rolled oats to a blender or food processor. Blend until a fine flour has formed. Save any extra flour in an air-tight container for future use.Gluten-free option:While oats are technically gluten-free, they are often contaminated with other grains in the factory. Be sure to look for certified gluten-free oats and oat flour.Storing:Store any leftovers covered in the refrigerator for up to 3 days. You can either enjoy them straight out of the refrigerator, or pop them in the microwave to reheat. Nutrition facts do not include the optional non-dairy ice cream.