In a medium saucepan, combine chopped dried apricots, water, and granulated sugar. Heat over medium for 15-20 minutes until tender.

Preheat your oven to 375°F (190°C) and prepare a 9x13 inch baking pan by greasing or lining it.

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

Add cold, cubed butter to the flour mixture and blend until it resembles coarse crumbs.

In a separate bowl, beat the egg and vanilla, then mix with the flour and butter.

Reserve 1.5 to 2 cups of the dough for topping. Press the remaining dough into the prepared pan.

Spread the cooled apricot filling evenly over the crust.

Crumble the reserved dough generously over the apricot layer.

Bake for 30-35 minutes, until golden brown and edges are bubbling.

Cool completely in the pan, then slice into bars.