1 3/4 c. flour
1 1/2 c. rolled oats
1 c. firmly packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. allspice
1/3 c. melted butter
1/4 c. canola oil
Filling:
1 c. raspberry or strawberry jam
1 tbsp. fresh lemon juice
1/2 tsp. grated lemon peel
Preheat oven to 375 degrees F. Grease a 13X9 inch baking pan. (I just used one of my cake pans.)
To prepare filling, combine jam, lemon juice and lemon peel. Mix well. Set aside.
In a large bowl, combing flour, oats, brown sugar, baking soda, salt, cinnamon and allspice. Mix well. Add melted butter and oil, tossing with a fork until coarse crumbs form. Set aside 1 cup of crumb mixture. Firmly press remaining crumb mixture into prepared pan.
Spread filling over crumb mixture in pan. Sprinkle with reserved crumb mixture. Bake until topping is golden, about 25 minutes. Place on a wire rack and cool completely. Slice into 32 bars.
NUTRITIONAL FACTS:
Calories: 113 (31% from fat)
Carbohydrates: 19 g
Protein: 1 g
Sodium: 60 mg
Fat: 4 g
Cholesterol: 0 mg
