Cherry Apricot Crumb Bars
Makes about 18
  • 3 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ¾ cup butter, melted
  • 1 (21-ounce) can cherry pie filling
  • ⅔ cup chopped dried apricots
  1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan.
  2. In a large bowl, whisk together oats, flour, sugar, baking soda, salt, and nutmeg. Stir in melted butter until well combined. Reserve 1 cup mixture; press remaining mixture into bottom of prepared pan.
  3. Bake until crust is set, 12 to 14 minutes. Leave oven on.
  4. Spread pie filling onto crust, and sprinkle with apricots. Sprinkle with reserved 1 cup oat mixture.
  5. Bake until lightly browned and bubbly, about 30 minutes more. Let cool completely in pan on a wire rack. Using excess foil as handles, remove from pan before cutting into bars. Store in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at