Crispy, oatmeal cookie and fruity, not too sweet, filling. No sugar added, fresh fruit spread makes this treat delicious and nutritious.



  1. Preheat oven to 350 degrees. Grease a 9×9 square pan.
  2. Combine brown sugar, flour, baking soda, salt, and oats.
  3. Cut in butter using a pastry cutter or your hands to make a crumbly mixture.
  4. Press 2 cups of mixture into baking pan to form crust.
  5. Top with fruit spread leaving 1/4 inch of each edge of crust exposed.
  6. Sprinkle remaining crumb mixture over the top, pressing lightly into fruit spread.
  7. Bake 35-40 minutes, until lightly browned.
  8. Cool before cutting.

Recipe Tips and Tricks

Try Peach and Strawberry-Rhubarb War Eagle Mill Fruit Only Spread for a delicious change.