- 1 1/2 c sifted all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 c quick cooking rolled oats
- 1 c brown sugar
- 3/4 c butter
- 3/4 c apricot preserves (raspberry can be substituted)
Sift together dry ingredients; stir in oats and sugar. Cut in butter till crumbly; pat 2/3 crumbs in 11 X 7 X 1 ½ inch pan. Spread with preserves; top with remaining crumbs. Bake in moderate oven (375 degrees) about 35 minutes. Cool. Optional: add chopped nuts, butterscotch chips to crumb mixture.