Adjust oven rack to lower-middle position, and heat oven to 325 degrees.
Mix flour, oatmeal, sugar, and salt in a medium bowl. Stir in melted butter with a fork until well mixed and clumps form. Coat a 13- by 9-inch Pyrex baking pan with vegetable cooking spray, Line with heavy-duty foil, leaving an overhang on two sides to facilitate removal of bars from pan. Coat with vegetable cooking spray, then spread 11/2 packed cups of the oatmeal mixture over pan bottom, pressing to form a thin crust. Mix coconut, almonds, cherries, apricots, and condensed milk in a large bowl. Pour over oatmeal mixture, using a rubber spatula to press mixture in place and evenly distribute it in the pan. Sprinkle remaining ¾ cup of the oatmeal mixture over dried fruit filling.
Bake until lightly golden, about 30 minutes. Set on a wire rack and cool to room temperature. (Can be double wrapped and frozen for several months or stored in a tin for up to 2 weeks.). Use foil “handles” to remove bars from pan. Cut into squares and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/apricot-cherry-bars-with-oatmeal-crumble-topping/