This versatile base recipe can accommodate many different fillings, all of them delicious. Pick a jar of fruit preserves, fruit butter, or other sweet filling. Pick a complementary nut or seed. Pick an extract. Mix up. Enjoy!
1teaspoonalmond extract or substitute vanilla extract
2cupsold-fashioned rolled oats
1/2cupslivered almonds or sliced almonds or substitute other nuts or seeds
12 to 14ouncefruit preserves or fruit butter or other sweet filling; possibilities include cherry preserves, pumpkin butter, cinnamon bun filling, etc
Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
In a large bowl, beat butter until creamy. Add brown sugar and baking powder. Follow up with egg and almond extract. Gradually mix in flour, oats, and sliced almonds.
Set aside 1 cup of dough. Press the rest into the bottom of the prepared pan. A piece of waxed paper and heavy glass will help to compress it into a form, even layer. Spread preserves over top. Crumble the reserved dough over the fruit.
Bake for 30 to 35 minutes, until top is lightly brown and no longer wobbly in the middle. Completely cool at room temperature, speeding process in the fridge, if desired. Use foil to lift contents onto cutting board to slice up.
Store in sealed containers with waxed paper or parchment between the layers. Keeps at room temperature for days, and can also be frozen for weeks.