In a saucepan, combine chopped dried apricots with water and sugar over medium heat. Simmer for 15-20 minutes until softened. Stir in lemon juice and let cool.

Preheat oven to 375°F (190°C). Prepare a 9x13 inch baking pan by greasing and flouring it or lining it with parchment paper.

In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

In a separate bowl, beat the egg with vanilla. Pour into the flour mixture and stir until just combined.

Reserve 1½ to 2 cups of dough for topping. Press the remaining dough into the bottom of the prepared pan.

Layer the cooled apricot filling over the crust, spreading it evenly.

Crumble the reserved dough over the apricot filling, covering it as much as possible.

Bake for about 30-35 minutes until the top is golden brown and the edges show slight bubbling. Let cool completely.

Once cooled, cut into squares or rectangles and serve.