OATMEAL CRUST:

1/2 cup (1 stick) butter
1/3 cup sugar
1 cup all-purpose flour
1/2 cup rolled oats

Preheat oven to 350°F.

Mix butter, sugar, flour and oats and pat into 9-inch square pan. Bake at 350°F for 20 minutes.

APRICOT TOPPING:

1/3 cup all-purpose flour
1/2 tsp. baking power
1/4 tsp. salt
2 eggs, beaten
1 cup brown sugar
1 tsp. vanilla
1 cup dried apricots, chopped & cooked
1 cup coconut flakes (plus some extra for top)

Sift flour, baking powder and salt together. Add eggs, brown sugar and vanilla. Stir all ingredients well and add apricots and coconut flakes. Spread on baked oatmeal crust and sprinkle with additional coconut.

Bake at 350°F for 30 minutes. Cut into squares.

Submitted by: Juliana Lucas