Monday, April 9, 2012
Old habits die hard! Because wouldn't you know it...I'm back sharing another dessert recipe :)
Like my favorite peanut butter chocolate chip cookies and guacamole, these apricot (or raspberry) squares are in the year-round rotation at our house. And the crust is extremely versatile because you can swap out the fillings for other fruit preserves or apple pie filling to make an apple crisp.
Before I get to the actual recipe, I have to tell you a funny story about one of the first times I baked these on my own.
It was 4th grade and we had to give "how to" or explanatory presentations. I planned on bringing in the ingredients for raspberry squares and demonstrating to the class how to make them. And of course I had to bring in the final product since I didn't have access to an oven at school.
I made the raspberry squares the night before and put them in a shirt box to bring to class. Once at school, I put the box of raspberry squares in the lockers. When it was time for my presentation, I was horrified to find an army of ants eating my lovingly baked goods!
I don't remember if I still presented on my assigned day or if I was given an extra day. Either way, I brought in a new batch of raspberry squares the following day in an air-tight container.
Who knew that I would learn about proper food preparation in 4th grade English class!
Apricot (or Raspberry) Squares
Makes a 9x13 pan worth of bars
1 cup (2 sticks) melted butter
2 cups quick oatmeal
2 cups flour
1 cup brown sugar
16-18 oz (a medium jar) of apricot or raspberry preserves
Preheat oven to 350*.
Grease a 9x13 pan generously.
Mix together oatmeal, flour, brown sugar, and melted butter.
Pat 1/2 of the mixture down on the greased pan.
Spread apricot or raspberry preserves evenly.
Crumble remaining flour and oatmeal mixture over the preserves and pat down gently.
Bake at 350* for 30 minutes. Or until the preserves start bubbling through the crumbles and the crumbles are starting to brown.
Cut into bars when cool.