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