Preheat the oven to 350°
For the fruit base:
Put the apricots, blueberries, coconut sugar, cinnamon, lemon juice, and corn starch in a deep 9 inch baking dish and gently fold the mixture together until the sugar dissolves.
For the topping:
Put the flour, walnuts, oats, butter, sugar, cinnamon, salt, and water in the bowl of your food processor and pulse until it’s crumbly and sticks together. Spread evenly on top of the fruit and pat it down so it’s firm on top.
Bake for approximately thirty minutes or until the topping is golden brown and the fruit is bubbling.
Let it cool for at least ten minutes before serving.
Store covered in the refrigerator for up to four days.