Ingredients
1
cup Gold Medal™ whole wheat flour
1/2
cup old-fashioned or quick-cooking oats
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
cup packed brown sugar
1/4
cup canola oil
1
teaspoon vanilla
1
egg
1/2
cup strawberry preserves
1/2
cup cut-up dried apricots
2
tablespoons oats
2
teaspoons butter
Preparation
Heat oven to 350°F. Spray 8- or 9-inch square pan.
In large bowl, mix flour, 1/2 cup oats, the baking powder, baking soda and salt; set aside. In medium bowl, stir brown sugar, oil, vanilla and egg with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.
Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or lightly flour). Spread preserves over dough; sprinkle with apricots.
Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over apricots.
Bake 25 to 28 minutes or until top is golden and firm. Cool completely, about 1 hour 30 minutes. For squares, cut into 4 rows by 4 rows.
