Published Mar 5th
Prep 20m Cook 25m Additional - Ready In 45m
Servings 1 9x13-inch pan Calories 410.3

A layered treat, with the sweet taste of fruit combined with the crunch and wholesomeness of the oat mixture.

Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 ¾ cups all-purpose flour
  • 2 cups rolled oats
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ cup chopped walnuts
  • ¾ cup fruit preserves, any flavor

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
  2. 2 In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
  3. 3 Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

Nutrition Facts

  • Calories 410.3
  • Carbohydrate 55.5 g
  • Cholesterol 40.7 mg
  • Fat 19.6 g
  • Fiber 2.5 g
  • Protein 4.7 g
  • Saturated Fat 10.2 g
  • Sodium 200.4 mg
  • Sugar 27.7 g

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  1. I omitted the nuts and used more oats (one person these were being served to has a nut allergy) and used blackberry jam. I wanted to jazz them up a bit so I made a simple confectioner's sugar glaze with lemon juice and a little of the same jam used in the filling once they - Read more ...
  2. I tried this recipe for the first time last weekend. I used a jar of homemade peach jam (given to us by my husband's grandma). I don't know why but as I was making it - I just didn't have high expectations. I figured most of it would go to waste since my husband isn't - Read more ...
  3. These are a delicious healthy snack..... I used all applesauce in place of the butter. It makes a soft bottom crust, then i mixed 1 - 1 1/2 cups more oats into the remainder of the mix, to make it more crumbly for the top. I used rasperry jam. They're just the right amount of - Read more ...
  4. I have made this recipe twice in one weekend. It is very good. Here are some tips. Use the 9 X 13 pan but you will need to reserve only about 3/4 C of crumb mixture- otherwise there won't be enough to pack into the pan. I reserved all of the walnuts for the topping. - Read more ...
  5. We really like these. We were looking for a healthy treat, though, so I substituted 1/2 cup applesauce for 1/2 cup of the butter. It added a really good flavor, reduced the fat, and I think helped the improve the crumbly factor other reviewers have mentioned--they stuck together just fine. However, one reviewer said she - Read more ...
  6. These were so delicious fast and easy to make. And it was great I got to use up some of the raspberry jam from our garden(we have more than we can shake a stick at). thank you so much for this recipe = i'll definitely be making it again!
  7. This came out WAY to crumbly and would not stay in squares. I basically served it like it was a cobbler or a crisp. The taste is ok but not the greatest will not make again.
  8. Yum! A little on the sweet side so it may benefit from a little less sugar and I found that I needed a whole cup of preserves rather than 3/4 cup. On the whole a very tasty recipe!
  9. YUM YUM!!! So quick and easy to make too! Great for a brunch or snack.