1 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 cups quick cooking rolled oats
1 cup firmly packed brown sugar
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup margarine, melted
2 tablespoons light corn syrup
1 can (21 oz.) Michigan Apple pie filling
1/4 cup orange marmalade
1/4 cup chopped maraschino cherries, drained
Vegetable cooking spray
Per serving, 3 x 1-1/2 -inch bar
4 g Fat
0 mg Cholesterol
29 g Carbohydrates
75 mg Sodium
1 g Dietary Fiber
In medium size mixing bowl, combine flours, oats, sugar, soda and cinnamon. Stir in margarine and corn syrup, mixing until thoroughly combined. Remove 1 cup mixture and set aside for topping. Press remaining mixture into bottom of 13 x 9 x 2-inch baking pan coated with cooking spray.
Bake at 350°F about 12 minutes or until light golden brown. Remove from oven.
In medium size bowl, cut Michigan Apple pie filling with pastry blender or knife until Apples are diced. Stir in marmalade and cherries. Spread mixture evenly over hot crust. Sprinkle with reserved topping.
Bake 25 minutes longer or until top is golden brown. Cool completely before serving. Yield: 24 bars
Variations: Substitute 1 can (20 oz.) chopped, sliced Michigan Apples, drained for pie filling. Add 2 tablespoons flour and 1/4 cup firmly packed brown sugar with marmalade and cherries. Continue with above method. OR Substitute 3 cups diced, peeled Michigan Apples for pie filling. Add 2 tablespoons flour and 1/4 cup firmly packed brown sugar with marmalade and cherries. Continue with above method.
Suggested Michigan Apple varieties to use: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.