Ingredients Jump to Instructions ↓

  1. 1 3/4 cups chopped dried apricots

  2. 3/4 cup orange juice

  3. 3/4 cup water

  4. 1 cup plus 2 tablespoons Gold Medal® whole wheat flour

  5. 1/2 cup Gold Medal® all-purpose flour

  6. 1/2 teaspoon baking powder

  7. 1/2 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. 1 egg

  10. 3/4 cup packed brown sugar

  11. 2 tablespoons vegetable oil

  12. 2 tablespoons frozen orange juice concentrate, thawed

  13. 1 teaspoon vanilla

  14. 2 teaspoons butter or margarine, softened

Instructions Jump to Ingredients ↑

  1. In 1-quart saucepan, cook all filling ingredients, stirring constantly, just to boiling over medium heat. Reduce heat to low; cover and simmer 25 to 30 minutes, stirring occasionally, until apricots are tender and filling has thickened. Cool.

  2. Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix 1 cup whole wheat flour, the all-purpose flour, baking powder, baking soda and salt. In large bowl, beat egg, brown sugar, oil, orange juice concentrate and vanilla with electric mixer on medium speed until smooth. Stir in flour mixture until blended. Reserve 1/2 cup dough mixture for topping.

  3. Pat remaining dough in pan. Spread filling over dough. Add remaining 2 tablespoons whole wheat flour and the butter to reserved dough mixture. With pastry blender or fork, mix until crumby; sprinkle over filling.

  4. Bake 25 to 30 minutes or until top is golden and firm. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.


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