Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or an 8x8 inch baking dish.

Prepare the fruit filling: In a large bowl, gently toss the apricot halves with the granulated sugar, cornstarch, and lemon juice until evenly coated. Pour this mixture into the prepared baking dish.

Prepare the oat topping: In a separate medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.

Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.

Sprinkle the oat topping evenly over the apricot filling in the baking dish.

Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbly and tender when pierced with a fork. If the topping browns too quickly, loosely cover it with foil.

Remove from the oven and let cool for at least 15 minutes before serving. This crisp is excellent served warm with vanilla ice cream or whipped cream.