For the topping:

1 1/4 cups rolled oats

1/4 cup rice flour

1/4 cup whole-wheat flour or toasted flaxseeds, coarsely ground

1/3 cup turbinado sugar

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon salt

3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

For the apricots:

2 pounds apricots, cut in half, stones removed

3 tablespoons mild honey or dark agave nectar

1/2 teaspoon cinnamon

1/2 teaspoon cornstarch

1/4 cup lightly toasted slivered almonds

1 teaspoon vanilla extract

1/4 teaspoon almond extract