The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Preheat oven to 400 °F. Lightly oil an 11×7″ baking dish.
Combine baking mix, oats, and brown sugar in large bowl. Work in softened margarine with a pastry blender until you have an evenly crumbly mixture. Put 2 1/2 cups of crumb mixture in bottom of prepared pan. Spread evenly and press down firmly.
In small bowl, combine preserves and water. Mix well.
Evenly spread preserve mixture on top of crumbs to within 1/4 inch of edges. Evenly distribute remaining crumbs on top and gently press into fruit.
Bake 25 to 30 minutes until lightly browned. Cool on rack. Cut into bars.
Use corn-free preserves, brown sugar, and margarine if needed. Use soy and/or dairy free margarine if needed.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.