Pre-heat oven to 350F.
Fill bottom of pan with apricots or other fruit. If you are using a different size pan, you want a pretty solid layer along the bottom. Also, if you are using a different kind of fruit you may need more than the prescribed amount. Again, put in enough that the bottom is packed, to prevent the coconut butter from falling through.
Toss with honey (or other sweetener) and flatten out.
Soften coconut butter by placing it in a heat resistant jar, and warming it in a pan / bowl of hot water and letting it sit for 5-10 minutes. If needed, add a small amount of coconut oil to the butter, 1 tsp at a time, and stir. See recipe notes for details. You want the butter to be like cold molasses. If it's too runny, it won't stay on top of the fruit.
Drizzle coconut butter over the fruit and spread it around with the back of the spoon.
If desired, place extra fruit or nuts on top of the coconut butter.
Bake for 20 min, or until the top of the crisp is golden brown. At this point the topping will be mushy and dry-looking.
While the crisp is still hot, cut into squares (it's hard to cut nicely when it's cold and hard).
After it cools to room temperature, put in the fridge until chilled. DO NOT SKIP chilling it in the fridge as the oils need to cool in order to harden and provide that shortbread "butteryness".
Serve and enjoy.