In a medium saucepan, combine roughly chopped dried apricots, water, and granulated sugar. Heat to medium and simmer for 15-20 minutes until apricots are tender. Remove from heat and stir in lemon juice and almond extract. Allow to cool.

Preheat oven to 375°F (190°C) and prepare a 9x13 inch baking pan with grease and flour or parchment paper.

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

In a separate bowl, mix the beaten egg with vanilla extract. Add to the flour mixture and stir gently until just incorporated. Reserve about 1.5 to 2 cups of dough for topping.

Press the remaining dough evenly into the bottom of the prepared baking pan to form the crust.

Spread the cooled apricot filling evenly over the crust.

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

Bake for 30-35 minutes until the topping is golden brown and the edges are lightly browned, with some bubbling from the filling.

Let cool completely at room temperature before cutting into squares or rectangles.