Butter a 9-by-13-inch baking dish or foil tray bake
Coarsely chop apricots and mix with raisins, French Glacé Cherries and cider, stirring occasionally, until fruits are softened and plump, about 5 minutes.
Combine 2 tablespoons of sugar with 1/4 teaspoon of cinnamon and keep separate
Mix together the oats, flour, baking powder, salt, the remaining sugar, and the remaining 3/4 teaspoon of cinnamon in a large bowl. Cut in the butter with a electric blender/ mixer or 2 knives until it forms crumbs
Press half of the oat mixture into the bottom of the prepared dish.
Spread the fruit filling on top, leaving a 5mm border on all sides.
Sprinkle the remaining oat mixture on top and dust with reserved sugar and cinnamon.
Bake until golden brown, for about 35 minutes. Let cool in the dish on a wire rack.
Cut into 24 bars. Bars can be stored in an airtight container for up to 3 days.