Ingredients
3/4 cup all-purpose flour3/4 cup quick-cooking oats1/3 cup packed brown sugar5 tablespoons reduced-fat butter1/2 teaspoon almond extract3 tablespoons sliced almonds1 cup pineapple preserves
Preparation
In a food processor, combine the flour, oats and brown sugar; cover and process until blended. Add butter and extract; cover and pulse until crumbly. Remove 1/2 cup crumb mixture to a bowl; stir in sliced almonds.
Press remaining crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread preserves over crust. Sprinkle with reserved crumb mixture. Bake at 350° for 25-30 minutes or until golden. Cool on a wire rack.
