1 ½cups (135 g)oat flourcertified gluten free, if necessary
1cup (90 g)quick-cooking oatscertified gluten free, if necessary
½cup (50 g)desiccated coconut
½cup (110 g)raw cane sugar
1teaspoon (4 g)baking powdercertified gluten free, if necessary
½teaspoon (2.5 g)fine sea salt
¾cup (170 g)butter
Combine cranberries, apricots, first amount of sugar (½ cup), and water in a medium saucepan. Bring to boil over medium-high heat. Reduce heat to simmer. Simmer until apricots are soft and cranberries have split, about 10 minutes.
Meanwhile, preheat oven to 350° F (177° C).
Whisk the dry ingredients (flour, oats, coconut, second amount of sugar, baking powder, and salt) together in a mixing bowl.
Add the butter cut into chunks.
Cut in the the butter with a pastry blender or two knives until it is worked through in pieces about the size of peas.
Pour half of the dry pastry mixture into an 9- X 13-inch (23 cm X 33 cm) cake pan. Press it down firmly all over with a flat spatula.
Spread the cranberry-apricot filling over it. The pastry will absorb any excess water.
Spoon the remaining pastry mixture over the filling, and press down firmly all over.