I like your last grain bill the best. I'd try to source English Crystal for it though. Believe it or not, all crystal malts aren't the same. The english crytals seem to have more character. use at least 1/2 pound of victory. . . or consider melanoidin malt, just a few ounce of that though. I like WLP001 for this one or 1056. the 04 would probably suffice though. They are all pretty similar. the 04 tends to produce a peach like ester which would work well with apricots (most people use apricot in place of peach). IDK your water chemistry or if you've ever messed with it but maybe some gypsum would help to make those hops pop. Don't waste those citra hops on bittering, my personal preference is CTZ but any high alpha/low co-humolune hop will work well. Concentrating on layering late hop additions in will give you beautiful hop flavor and aroma and, IMHO, helps to smooth out the bitterness. I'd definitely call that an IIPA. in my 110 IBU IIPA my bittering additions only account for roughly half of beersmiths Calculated IBUs using the rager formula. And for the love of beer, PLEASE use more than 1 ounce of dry hops.
One last piece of advice, make this five gallon batch without apricot purree. Instead use extract at bottling time. Bottle some up without it, then put some into taste. I don't think you'll regret using the apricot, I just don't want to see you fruit a beer you've never brewed then have you hate it bc of the fruit or the beer. Plus it's almost like a 2 for 1