1-1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, room temperature
1 cup sugar
1/2 tsp vanilla
1/2 cup cranberry-raspberry applesauce
1/2 cup seedless raspberry preserves
1 tbsp. lemon juice
2 tbsp. white chocolate chips, melted

Preheat oven to 375°F.

Line 8" square baking pan with foil. Spray foil with cooking spray.

In a bowl, combine oats, flour, baking powder, and salt.

In a large bowl, with mixer on high speed, beat butter, sugar, 3 tablespoons water and vanilla until fluffy.

On low speed, beat in oats mix. Reserve 1 cup dough. Evenly press remaining dough onto bottom of prepared pan.

In a small bowl, combine applesauce, preserves, and lemon juice. Spread over dough in pan, leaving 1/2" border. Crumble reserved dough over top.

Bake 1 hour and 5 minutes or until lightly browned and set. Cool completely in pan. Remove from foil. Drizzle with white chocolate.

Submitted by: Sherry Monfils