Preheat your oven to 375°F (190°C) and line an 8x8 square cake pan with parchment paper.

In a food processor, combine 2 cups of all-purpose flour, 6 oz of cold unsalted butter, ½ cup of granulated sugar, ¼ tsp of salt, and ½ tsp of your chosen spice. Pulse until the mixture resembles coarse crumbs.

Take about two-thirds of the crumb mixture and mix in 2 tbsp of whole milk. Press this mixture into the bottom of your lined pan to create an even base. Bake for 10 minutes.

While the base is baking, prepare the filling by combining 1 lb of chopped apricots, ¾ cup of granulated sugar, 2 tbsp of cornflour, ¼ tsp of salt, 1 tbsp of lemon juice, and 1 tsp of vanilla extract in a mixing bowl.

Spread the apricot filling evenly over the pre-baked crust and crumble the reserved topping mixture over the filling.

Return to the oven and bake for 35-40 minutes, until the filling is bubbling and the edges are golden brown.

Let cool completely in the pan on a wire rack before lifting out and cutting into squares.