Prep 10 mins
Cook 45 mins
These are so good. Fast and easy too. They are very versatile, any jam will work but our personal favorite is raspberry.
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups quick oats
- 1 cup sugar
- 3⁄4 cup margarine
- 1 -2 cup jam (depends on how much you like)
- Place dry ingredients in a bowl.
- Stir in oats and sugar.
- Cut in margarine until crumbly.
- Pat 2/3 of crumbs in a 11 by 17 inch pan.
- Spread with jam and top with remaining crumbs.
- Bake at 375° for about 45 minutes (or until light brown around edges).
- Cool and cut into bars.
YUM and they couldn't be easier! i made these as written using the 11x17" pan. i was worried they'd be too thin but they were great! if you like a thicker bar they'd definitely work in a 9x13 too. i used probably 3/4 of the crumb mixture on the base to get good coverage and there was still plenty for the topping. also only used 1C of jam as i was using homemade that hadn't set as firm as i'd liked, i was worried it'd make the bars gooey but it turned out fine and next time i'll use the full 2C. i baked them for 5min longer as my oven is notorious for under cooking things but next time i may not cook them quite as much as they were almost crunchy, but i have no doubt that was my hated oven's fault. thank for a great, quick recipe that i'll definitely make often!
I used cherry jelly, adding a little almond extract to the crust. The bottom crust layer was so thin it didn't really hold up the jelly and the sprinkled topping, making this awkward to eat. Also was very sweet. If I make it again I will use a smaller pan so the crust is thicker and use less sugar in the crust/topping.
These really were easy and yummy. I used butter instead of margarine and pineapple-apricot jam. I also used buttered parchment paper under the bars and they came out easily. I used about 1 1/2 cups jam but would just use the entire bottle next time. I was worried that they would be too sweet but they weren't. I will definitely make these again.