Crispy, oatmeal cookie and fruity, not too sweet, filling. No sugar added, fresh fruit spread makes this treat delicious and nutritious.
1/2 cup light brown sugar, packed
1 cup War Eagle Mill All-Purpose Flour
1/4 tsp baking soda
1/8 tsp salt
1 cup War Eagle Mill Thick Rolled Oats
1/2 cup butter, softened
3/4 cup War Eagle Mill Blackberry Spread Fruit Only
Preheat oven to 350 degrees F. Grease a 8″ square pan.
Combine brown sugar, flour, baking soda, salt, and oats. Cut in butter using a pastry cutter or your hands to make a crumbly mixture. Press 2 cups of mixture into baking pan to form crust. Top with fruit spread leaving 1/4 inch of each edge of crust exposed. Sprinkle remaining crumb mixture over the top, pressing lightly into fruit spread.
Bake 35 -40 minutes, until lightly browned. Cool before cutting.
Recipe Tips and Tricks
Try Peach and Strawberry-Rhubarb War Eagle Mill Fruit Only Spread for a delicious change.