Scottish Glasgow Oat Bars

Time

Yield

2 dozen

Ingredients

Ingredients

Filling

1 can (1) Dole Crushed Pineapple
1/2 cup sugar
1 tbsp. cornstarch
dash 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 cup brown sugar (firmly packed)
2 cups uncooked quick cooking oats
1 cup butter

Instructions

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

Author's Comments

Scottish oat cakes are famous for their deep, rich flavor.

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