In a small saucepan, combine the chopped dried apricots and water. Bring to a simmer over medium heat, stirring occasionally. Cook for about 5-7 minutes until the apricots are soft and have absorbed most of the water.

Remove from heat and stir in the honey, lemon juice, and cinnamon. Set aside to cool slightly while you prepare the crust.

Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish or line it with parchment paper for easy removal.

In a mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.

Pour the melted butter and vanilla extract into the dry mixture. Stir with a spatula until the mixture is crumbly and well combined. Reserve about 1 cup of this mixture for the topping.

Press the remaining mixture into the bottom of the prepared baking dish to form an even layer. This will be the base of your bars.

Spread the apricot filling evenly over the crust layer in the baking dish.

Sprinkle the reserved crumble mixture over the apricot filling, ensuring it covers the filling evenly.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly.

Once baked, remove from the oven and allow to cool in the pan for at least 10 minutes. Then, lift the bars out using the parchment paper and let them cool completely on a wire rack before cutting into squares.