2 1/2 c. all-purpose flour
2 1/2 quick cooking rolled oats
1 1/2 c. packed brown sugar
1/4 tsp. baking soda
1 1/2 c. butter, melted
1 (24 oz.) can apple, blueberry, cherry or peach pie filling
1 tsp. finely shredded lemon or orange peel
Powdered Sugar Icing (optional)

In a mixing bowl, stir together flour, oats, brown sugar and baking soda. Then stir in melted butter until well combined. Set 2 cups of the oat mixture aside for topper. Pat the remaining oat mixture into an ungreased 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 12 minutes.

If necessary, snip large pieces of fruit in pie filling. Stir lemon or orange peel into pie filling. Carefully spread on top of baked crust. Sprinkle with remaining oat mixture. Slightly pat oat mixture into filling. Bake at 350 degrees for 20-25 minutes or until top is golden brown. Cool in pan on a wire rack. If desired, drizzle icing over bars.

POWDERED SUGAR ICING:

In a mixing bowl, stir together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla or several drops of almond extract and 1-2 tablespoons milk to make desired consistency.