1 3/4 cups oats, quick-cooking or regular, uncooked
1 cup all-purpose flour
1 cup firmly packed light brown sugar
1 teaspoon baking powder
1 teaspoon almond extract
1/2 cup butter or margarine, chilled
1 (12 ounce) jar apricot preserves
Stir together oats, flour sugar baking powder and almond extract. Cut in butter
with pastry blender until mixture becomes coarse. Very firmly press 3 cups oat
mixture into greased 9-inch-square pan. Spread with preserves leaving a 1/4"
margin along sides. Sprinkle with remaining crumbs. Bake at 375 degrees for
25-30 minutes or until lightly browned. Cool before cutting. Yield: 2 sozen 2"