Crumb Crust
3 pounds 6 ounces butter, softened
1 pound 14 ounces all-purpose flour
9 ounces walnuts, chopped
3 pounds brown sugar, firmly packed
1 pound 11 ounces old-fashioned or quick-cooking oats
6 ounces sweetened, flaked coconut

Cream together butter and sugar. Beat in flour and oats to form soft dough.

Press 2/3 of dough evenly into three 12 x 17-inch sheet pans. Bake at 350 degrees F until golden brown. About 20 to 25 minutes.

Stir nuts and coconut into remaining dough; set aside.

Filling
1 pound granulated sugar
1 (#10) can apricot halves, drained
2 tablespoons lemon peel, grated
1 tablespoon lemon juice
4 ounces cornstarch
8 ounces apricot nectar
2 ounces butter

Combine sugar and cornstarch in a large saucepan. Pur? apricots; add to sugar mixture. Stir in nectar and lemon peel. Cook over medium heat, stirring constantly, until mixture boils and thickens.

Stir in butter and lemon juice. Cool slightly and spread over crust. Sprinkle reserved dough over filling. Bake at 350 degree F until golden, about 25 minutes.

Chill, then cut into squares.