Apricot Ginger Crumble Oat Bars (Gluten Free)
These straightforward oat crumble bars, made with almond meal and gluten-free flour, have a delicious jammy filling made of fresh apricots and ginger.

Preheat oven to 350 degrees F (175 degrees C).

Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.

Whisk flour almond meal baking soda and salt together in a bowl.

Add oats brown sugar and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar.

Pour melted butter vanilla extract and almond extract over flour mixture; stir with a spatula until moistened.

Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.

Whisk 1/3 cup white sugar and cornstarch together in a small bowl.

Add apricots and ginger and toss to coat.

Spread apricot mixture over the crust.

Sprinkle remaining 1/3 of the flour mixture on top.