Combine in saucepan and mix well 1/4 cup sugar and 1 tablespoon cornstarch, add 1 can crushed pineapple, undrained, 8 3/4 ounce. Mix well, cook over medium heat stirring constantly until mixture is clear and thickens. Remove from heat and add 1 teaspoon lemon juice, let cool.

CRUST (TOP AND BOTTOM)

Sift together in bowl 1 cup regular flour, 1 teaspoon salt, add 2 1/2 cups uncooked oats, 1 cup firmly packed brown sugar. Mix well and add 1/2 cup butter (oleo), 1/2 cup shortening, cut with pastry blender or 2 knives until mixture is like coarse meal. Press 1/2 mixture firmly into a lightly greased pan. Spread cool pineapple mixture and remaining crunch mixture. Bake 35 minutes in 350 degree oven