Prep 15 mins
Cook 40 mins
Good for after school snacks or to add to a lunch bag. Recipe source: Bon Appetit (August 1984)
- 1 1⁄2 cups flour
- 1 1⁄2 cups oatmeal
- 1 cup brown sugar
- 3⁄4 cup butter or 3⁄4 cup margarine
- 1⁄2 teaspoon baking soda
- 1 (16 ounce) can crushed pineapple, drained
- 1⁄4 cup sugar
- 3 tablespoons apricot jam (or apricot and pineapple jam or preserves)
- Preheat oven to 375 degrees F.
- Grease a 9-inch square baking pan.
- In a medium saucepan combine pineapple, sugar and jam and bring to a boil over medium heat, stirring occasionally. Let cool.
- In a food processor combine first 5 ingredients (flour - baking soda), and mix until crumbly using on/off turns.
- Sprinkle half of the flour mixture in the prepared pan. Pour pineapple filling over oat/flour mixture. Spread remaining oat/flour mixture over pineapple filling. Pat down gently.
- Bake for 35-40 minutes.
- Cool to room temperature and then cover with plastic wrap and let stand at room temperature overnight.
- Cut into bars to serve.
These were good, but there seems to be too much of the dry ingredients. I also misread and got a 6 oz. can of pineapple instead of 16 oz. As I didn't realise it until I was already making the recipe, I couldn't go out to the store. (the cats wouldn't go either as they were napping!) I wanted to give it some more substance, so added some pine nuts and sliced almonds. I have to agree with the other reviewer that this may be better in a larger baking dish.
These were easy to make with the food processor, but I found them to be dry. I think there was too much flour/oatmeal to fruit ratio. I think it may be better in a 9x13 pan to spread the flour/oatmeal mix thinner. The fruit flavor combo was tastey but kind of got lost.