Ingredients:
2 1/2 cups flour
2 1/2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1/2 cup finely chopped hazelnuts
1/4 teaspoon baking soda
1 1/2 cups butter, mslted
1 (21 ounce) cans raspberry pie filling
1 teaspoon ground cinnamon
Directions:
Heat oven to 350. In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender. Stir in butter until well mixed.
In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15 x 10 x 1 inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown.
Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling.
Bake 20-25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows.
Servings: 48
Time preparation: 30 min.
Time total: 75 min.