Strawberry-Apricot-Oat Squares

 

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

• 1 Heat oven to 350°F. Spray 8- or 9-inch square pan.
• 2 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.
• 3 Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or lightly flour). Spread preserves over dough; sprinkle with apricots.
• 4 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.
• 5 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.