Apricot Crumb Squares the Editors of Publications International, Ltd.
Apricot Crumb Squares
Apricots are rich in beta carotene, the substance that the body transforms into vitamin A, and are a good source of potassium!
Makes 15 servings
|1||package (18-1/4 ounces) light yellow cake mix|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground nutmeg|
|1/4||cup plus 2 tablespoons cold margarine, cut into pieces|
|3/4||cup uncooked multigrain oatmeal cereal or old-fashioned oats|
|1||jar (10 ounces) apricot fruit spread|
|2||tablespoons packed light brown sugar|
- Preheat oven to 350°F. Combine cake mix, cinnamon and nutmeg in medium bowl. Cut in margarine with pastry blender or 2 knives until coarse crumbs form. Stir in cereal. Reserve 1 cup crumb mixture. Add egg, egg whites and water to remaining crumb mixture; stir until well blended.
- Spread evenly in ungreased 13X9-inch baking pan; top with fruit spread. Sprinkle reserved crumb mixture over fruit spread; sprinkle with brown sugar.
- Bake 35 to 40 minutes or until top is golden brown. Cool in pan on wire rack; cut into 15 squares.
|Serving Size:||1 Square|
|Calories from Fat||25 %|
|Total Fat||7 g|
|Saturated Fat||2 g|
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