 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
The original recipe is from Light & Tasty and uses margarine. I prefer the buttery taste. Ingredients:
3/4 cup flour |
3/4 cup quick-cooking oats |
1/3 cup brown sugar |
5 tablespoons butter |
1/2 teaspoon almond extract |
3 tablespoons sliced almonds |
1 cup pineapple preserves |
Directions:
1. In a processor combine flour, oats, brown sugar; pulse to blend.
2. Add butter and extract; pulse until crumbly.
3. Remove half the mixture and stir in almonds.
4. Preheat oven to 350°F.
5. Coat a 9-inch square dish with non-stick cooking spray.
6. Add the second half of the mixture to the pan, pressing down.
7. Spread preserves over crust.
8. Sprinkle crumb mixture with almonds on top.
9. Bake 25-30 minutes.
10. Cool on a wire rack.
|
|