Preheat the oven to 325°F (165°C) and line a 9x9-inch baking pan with parchment paper.

In a large mixing bowl, combine room temperature butter, light brown sugar, and granulated sugar. Beat until creamy and fluffy, about 3–5 minutes.

Add vanilla extract and salt, mixing on low speed for 1–2 minutes.

Gradually add all-purpose flour, mixing until a smooth dough forms, about 3 minutes.

Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes.

Press the remaining dough into the bottom of the prepared pan to form the crust.

Bake the crust for about 20 minutes or until lightly golden on the edges.

Remove the crust from the oven and allow it to cool slightly (about 5 minutes). Spread the apricot jam evenly over the crust.

Crumble the chilled dough over the jam layer.

Bake for another 30 minutes or until the topping is firm and golden brown.

Let cool completely on a wire rack for at least 1 hour before slicing.

Dust with powdered sugar before serving.