1 1/4 cups all-purpose flour
1 1/4 cups quick-cooking oats
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, melted
2 tsp vanilla
1 cup strawberry preserves
1/2 cup sweetened shredded coconut
1. In a bowl, combine first five ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13x9 inch baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves.
2. Bake at 350 degrees for 25-30 minutes or until coconut is lightly browned. Cool.
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