Fruit-Filled Oatmeal Bars

Ari Rapkin

1 1/2 c all-purpose flour
1 1/2 c quick-cooking rolled oats
1 c packed brown sugar
1/2 tsp baking soda
3/4 c butter or margarine

 Stir together flour, oats, brown sugar, and baking soda. Cut in butter until mixture is crumbly. Pat 2/3 of the crumbs into the bottom of an ungreased 13x9x2 baking pan. Spread with filling. Sprinkle with remaining crumbs. Bake at 375 for 25 to 30 minutes. Cool on a wire rack. Cut into bars.

Fillings:

  • Apricot use 1 c apricot preserves.

  • Raisin
    1/4 c granulated sugar
    1 Tbsp cornstarch
    2 c raisins
    1 c water
    Combine sugar and cornstarch in saucepan. Stir in raisins and water. Cook and stir until bubbly.

  • Prune
    1 c snipped, pitted prunes
    2/3 c water
    1/2 of a 6-oz can lemonade concentrate
    1/2 c packed brown sugar
    1/2 c chopped walnuts
    2 Tbsp all-purpose flour
    Combine prunes, water, and lemonade concentrate in a saucepan. Cover and simmer for 5 minutes. In a bowl, mix the brown sugar, walnuts, and flour. Stir into prune mixture. Cook and stir until very thick.

    • From the Dinner Co-op