For the filling:
6 cups fresh apricots, pitted and sliced
zest of one small lemon
1 tablespoon cornstarch
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup honey or pure maple syrup
For the topping:
1 cup old-fashioned oats
¾ cup white whole wheat flour
1 teaspoon cinnamon
¼ teaspoon salt
6 tablespoons cold unsalted butter, cubed
3 tablespoons pure maple syrup