Make the crust.  Preheat oven to 350 degrees F.  Oil an 8 inch square pan.  In a medium bowl, stir together flour, sugar and salt.  Add coconut oil and mush it into the dry ingredients using your hands or a fork until a sandy dough comes together.  Pour it into the pan and press it into an even layer.  Bake for 15 minutes while you prepare the apricots and topping.

Top crust with apricot jam or the DIY version, followed by the apricots.  Make sure the entire crust is covered with apricots.

Make the topping.  In a small bowl, stir together the flour, sugar, pecans, and salt.  Mix in the oil with hands until the mixture is crumbly.  Top the apricots and bake about 30 additional minutes until the fruit is soft and the topping is golden brown.

Cool completely in the pan so they don’t fall apart.  Slice and serve once cool.  Bars may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months.  Thaw at room temperature about an hour.