Position a rack in the center of the oven and preheat the oven to 400°F. Butter eight 4-inch ramekins, and set them aside.

Cut the apricots into 1-inch pieces and place them in a medium bowl.

In a small bowl, whisk together ¼ cup of the sugar and the arrowroot. Sprinkle this mixture over the fruit, add the lavender flowers, and toss to combine.

Spoon the fruit into the prepared ramekins, leaving ¼ inch at the top for the crisp topping.

Combine the oat flour, remaining ½ cup sugar, and the salt in a medium bowl. Stir in the melted butter. Add the yogurt and mix until everything comes together into a dough.

Using the back of a spoon, spread the topping evenly over the apricot mixture so that it is flush with the rim of the ramekin.

Place the ramekins on a baking sheet and bake for 20 to 25 minutes, or until the topping is golden.

Enjoy warm or at room temperature, with a sprinkling of sugar on top.