In medium saucepan, bring raisins and water to a boil.
Reduce heat; simmer 15 minutes.
Drain; stir in applesauce, lemon juice and cinnamon.
Set aside.
Heat oven to 350 F.
In a large bowl, combine oats, flour, sugar and coconut.
Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
Reserve 2 1/2 cups of crumb mixture for topping.
Press remaining crumb mixture firmly in bottom of ungreased 13×9-inch pan.
Spread evenly with filling.
Sprinkle with reserved crumb mixture; press lightly.
Bake at 350 F.
for 30 to 40 minutes or until light golden brown.
Cool completely.
Cut into bars.
Yield: 36 bars.
Ingredients:
2 1/2 cups raisins
1 cup water
1 cup applesauce
1 teaspoon lemon juice
1/4 teaspoon cinnamon
2 cups rolled oats
1 cup all-purpose flour
1/2 cup sugar
1/2 cup coconut
3/4 cup margarine or 3/4 cup butter
Steps/Methods:
In medium saucepan, bring raisins and water to a boil.
Reduce heat; simmer 15 minutes.
Drain; stir in applesauce, lemon juice and cinnamon.
Set aside.
Heat oven to 350 F.
In a large bowl, combine oats, flour, sugar and coconut.
Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
Reserve 2 1/2 cups of crumb mixture for topping.
Press remaining crumb mixture firmly in bottom of ungreased 13×9-inch pan.
Spread evenly with filling.
Sprinkle with reserved crumb mixture; press lightly.
Bake at 350 F.
for 30 to 40 minutes or until light golden brown.
Cool completely.
Cut into bars.
Yield: 36 bars.
