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Stone fruits contain a wealth of antioxidant anthocyanins, vitamins, and minerals. They are also a delicious source of fiber and may help promote brain health, fend off diabetes, lower the risk of hypertension, and even prevent cancer.
Sweet apricot and pineapple jam brings this recipe for Bozo Bars to another level.
See how the light tenderly loves the apricots, it takes them over completely, enters into their pulp, lights them from all sides!
—Paul Cézanne
Bozo Bars
Category
CCSA Blog
Healthy Eating
Coffee House Cookbook Associated Students, University of California, Davis (1986)
Notes
The Coffee House at University of California, Davis opened in 1968. The cookbook was an effort by the bakers and cooks to convert the institution-sized recipes into household-sized proportions.
Ingredients
- 2 cups flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 cups rolled oats
- 1 cup brown sugar
- 1 cup butter
- 1½ cups jam (for homemade apricot or apricot pineapple jam, see below. Strawberry would also be good)
Instructions
- Preheat oven to 350°F. Combine dry ingredients. Cut in butter until mixture is crumbly. Pat ⅔ of mixture (about 4 cups) into a 9”×13” pan. Spread jam over the base and sprinkle with the remaining butter mixture. (Note: Before sprinkling the remainder, add a little more softened butter to the remaining mixture and work it with your hands to make a true streusel topping. Add walnuts or sliced almonds if desired.) Bake in the oven for 20 minutes. (Note: Bake 5–10 minutes more if the streusel is not yet golden brown) While cooling, run a knife around the edge to loosen bars from pan. Allow to cool completely, cut into 12–16 bars, and remove from pan.
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