2½ cups flour
1¼ cups sugar
2 tsp baking powder
1 cup butter, melted
3 cups peeled, sliced apples
2 tbsp flour
12oz jar of raspberry preserves
Heat
oven to 375º. Combine oats, flour sugar and baking
powder; mix well. Add butter mixing
until moistened. Reserve 2 cups and set
aside. Press remaining oat mixture into
bottom of a 9x13 pan. Bake 15
minutes. Combine apples and flour.
Stir in preserve. Spread onto the
crust. Sprinkle with reserve oat mixture
pressing lightly into preserves. Bake
30-35 minutes or until lightly golden brown.
