A deliciously light dessert for your special occasion table.
Preheat your oven to 350 F.
Grease a 9 x 13 baking pan. Mine was 6 x 10, and it was not a good fit 9x13 would have been much better.
In a food processor, combine the flour, sucanat, baking soda and butter by pulsing until they are well combined
Add the oats and lemon zest, pulsing again just enough to incorporate them both into the first mixture.
When done, set aside a 1/2 cup of this mixture to use for topping. The rest gets used for crust.
Using your hands and fingers, firmly press the larger portion of the mixture into the baking dish.
Spread the fruit spread over the pressed crust evenly. A recessed spatula works great for this.
Sprinkle the remaining crust over the fruit spread.
Bake for 20-25 minutes.
Cool overnight in fridge before cutting.
Note: Links in this recipe are amazon affiliate links. I was not paid to promote these products. These are simply the products I bought myself to create this recipe.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.