1 (1 lb. 4 oz.) can crushed pineapple
3 tbsp. apricot jam
1/4 c. sugar
1 1/2 tbsp. cornstarch
1 1/2 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. rolled oats, uncooked
1 c. brown sugar (packed)
3/4 c. shortening

Cook undrained pineapple, apricot jam, sugar and cornstarch over low heat until thick. Resift flour with soda and salt. Mix in oats and brown sugar; work in shortening until crumbly. Press half of crumbs in 9 inch square pan. Cover with pineapple filling and rest of crumbs, pressing carefully. Bake in moderate oven (375 degrees) 35-40 minutes. Cut when cold. Makes 18 bars.