Prep Time 45m
Cook Time 40m
Ready Time 150m
Yield 20 bars


Ingredients
OAT LAYER
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1 1/2 cups quick oats, uncooked
  • 1 cup firmly packed brown sugar
  • 3/4 cup Pillsbury BEST™ All Purpose Flour, plus 2 tablespoons
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
FRUIT LAYER
  • 1 1/2 cups sliced, peeled fresh peaches, (slices cut in half crosswise)
  • 3/4 cup crushed pineapple, undrained
  • 3/4 cup sliced, peeled Granny Smith apples, (slices cut in half crosswise)
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground nutmeg
CREAM CHEESE LAYER
  • 1 (8 oz.) package cream cheese, softened
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
Preparation Directions
OAT LAYER
  • Step 1Heat oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
  • Step 2Combine shortening and egg in large bowl; stir with fork until blended. Add oats, brown sugar, flour, cinnamon, baking soda and salt. Stir until well blended crumbs form. Press 1 3/4 cups of crumb mixture lightly into bottom of prepared dish; reserve remaining crumbs.
  • Step 3Bake 10 minutes. Cool completely.
FRUIT LAYER
  • Step 1Combine peaches, pineapple with juice, apple, nuts, sugar, cornstarch and nutmeg in medium saucepan; cook and stir over medium heat until mixture comes to a boil and thickens. Cool completely.
  • Step 2Increase oven temperature to 375ºF.
CREAM CHEESE LAYER
  • Step 1Combine cream cheese, egg, sugar, lemon juice and vanilla in bowl of electric mixer; beat at medium speed until well blended. Spread over cooled oat layer. Spoon cooled fruit mixture over cheese layer. Spread gently to cover cream cheese. Sprinkle reserved crumbs over fruit.
  • Step 2Bake 30 minutes. Cool to room temperature. Refrigerate until firm, about 1 hour. Cut into 2 x 1 3/4-inch bars.
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