Cut the apricots in half, remove the stones and place in a single layer in an ovenproof dish.
Beat together the ground almonds, ground rice, sugar, oil, water and almond extract. Then divide the mixture between the apricots, placing spoonfuls in each of the cavities. Finally sprinkle with flaked almonds and demerara sugar and pour a little water in the bottom of the dish.
Bake in the preheated oven for about 25 minutes or until the tops are golden brown and the apricots are cooked. Depending on the ripeness of the apricots they may need longer in the oven. if so, cover the dish with tin foil to prevent the tops from over browning and add more water to the dish if necessary.