['3/4 cup all purpose flour', '3/4 cup old-fashioned oats', '1/2 cup (packed) golden brown sugar', '1/2 teaspoon ground cinnamon', '1/4 teaspoon fine sea salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '3/4 cup chopped walnuts (about 3 1/2 ounces)', '3/4 cup sugar', '2 tablespoons cornstarch', '1/4 teaspoon ground cinnamon', 'Pinch of fine sea salt', '2 1/4 pounds apricots (about 12 large), halved, pitted, cut into 1/2-inch cubes (about 6 cups)', 'Vanilla ice cream']
Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.
Do ahead: Can be made 1 day ahead. Cover and chill.
Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.
Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.
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