Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a similar sized oven-safe dish.

Prepare the apricot filling: In a large bowl, toss the halved and pitted apricots with the granulated sugar, 2 tablespoons of flour, lemon juice, and cinnamon until evenly coated. Spread the mixture evenly into the prepared baking dish.

Prepare the oat crumble: In a separate medium bowl, combine the rolled oats, 3/4 cup flour, brown sugar, and nutmeg.

Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.

Assemble and bake: Sprinkle the oat crumble evenly over the apricot layer. Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbly.

Let the crisp cool for at least 15 minutes before serving. It pairs wonderfully with vanilla bean ice cream or a dollop of freshly whipped cream.