Crisco Original No-Stick Cooking Spray

For crumb base and topping:
3 c. flour
1 c. sugar
1 c. Crisco Pure Vegetable Oil
2 tsp. baking powder
2 large eggs
1 tsp. vanilla extract
½ lb. ground walnuts

For filling:
2 c. (2 12-oz. jars) Smucker’s Apricot Preserves, or other variety preserves
Pinch of cinnamon


Heat oven to 350ºF. Spray a 9×13-inch pan with no-stick cooking spray. Combine flour, sugar, oil, baking powder, eggs, vanilla, and walnuts in a large bowl. Mix thoroughly with spoon or hands. Press half the crumb mixture into pan. Spoon preserves over batter, leaving half-inch border around the edge of the pan. Sprinkle remaining crumb mixture and cinnamon over preserves. Bake for 50 minutes. Top will be lightly browned. Cut into squares and place in muffin cups to serve on cake plate.


Serves 24


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