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Foodgeek: |
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Rating: |
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Servings: |
2-1/2 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Filling:
1 can (1 lb.4 oz) Dole Crushed Pineapple
1/2 cup sugar
1 tbsp. cornstarch
dashes salt
1 tbsp. butter
2 tsp. grated orange peel
Oat Crumbles:
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1-1/2 cups brown sugar (firmly packed)
2 cups uncooked quick cooking oats
1 cup butter
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Directions:
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FILLING: Pour pineapple into saucepan; boil rapidly for 10 minutes to reduce syrup. Blend sugar, cornstarch and salt well; stir into hot pineapple. Cook, stirring constantly until clear and thickened. Remove from heat, stir in butter and orange peel; cool.
Prepare Oat Crumbles; spoon HALF into a 9 x 13 x 2 inch pan; pack down firmly. Cover evenly with pineapple mixture. Sprinkle remaining Oat Crumbles over top; press down lightly. Bake in a preheated 375 F. oven 20 to 25 minutes until lightly browned. Cool before cutting. Makes about 2 1/2 dozens bars 1 1/2 x 2 inches.
OAT CRUMBLES: Sift 2 cups all purpose flour with 1 teaspoon baking powder and 1/2 teaspoon salt. Add 1 1/2 cups brown sugar (firmly packed), 2 cups uncooked quick cooking oats, and 1 cup butter; blend until crumbly.
The Thatched Kitchen
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Comments from olga
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Scottish oat cakes are famous for their deep, rich flavor.
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