Although not fancy, these are really delicious. For a restaurant presentation, arrange squares on plates, dust with icing sugar and add a scoop of ice cream.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2004
- 2 1/2 cups rolled oats (not instant)
- 1 1/4 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter softened
- 2 1/2 cups packed, slivered dried apricots
- 1/2 cup golden raisins
- 1/3 cup granulated sugar
- 2 teaspoons grated lemon rind
- 1/4 cup lemon juice
Line 9-inch (2.5 L) square metal cake pan with parchment paper to extend 1 inch (2.5 cm) above rim on 2 sides, or grease; set aside.
Filling: In heavy saucepan, stir together apricots, 2 cups (500 mL) warm water, raisins, sugar and lemon rind and juice; cover and let stand for 30 minutes. Bring to boil; reduce heat to medium and simmer, covered and stirring occasionally, until apricots are almost mushy and most of the liquid is absorbed. Mash until slightly chunky. Let cool.
Meanwhile, in large bowl, whisk together oats, flour, sugar, nutmeg, baking powder and salt ; with pastry blender or 2 knives, cut in butter until mixture is crumbly. Press a little more than half into prepared pan; spread with apricot filling. Top with remaining oat mixture; press down lightly.
Bake in centre of 350°F (180°C) oven until golden, 40 minutes. Let stand in pan on rack until firm, about 4 hours. (Make-ahead: Cover and store at room temperature for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Using paper handles, transfer to cutting board; peel paper from sides. Wiping knife with damp cloth between cuts, trim edges and cut into squares.
Nutritional facts <b>Per square:</b> about
- Sodium 115 mg
- Protein 3 g
- Calories 225.0
- Total fat 8 g
- Cholesterol 24 mg
- Saturated fat 5 g
- Total carbohydrate 37 g
- Iron 13.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 20.0
- Vitamin C 3.0