2 cups flour
1-1/2 cups quick-cooking oatmeal
1-1/2 cups brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
1 18-ounce jar apricot preserves
1 7-ounce package dried fruit pieces
1 cup pecans, chopped
Preheat oven to 350 degrees. In a large bowl, combine flour, oatmeal, sugar, baking powder and baking soda. Cut in butter with a pastry blender until mixture is coarse. Reserve 1 cup crumbs. Press remaining crumb mixture into the bottom of a 15-by-11-inch baking pan. Bake for 10 minutes.
In a medium bowl, combine preserves, fruit pieces and pecans. Spread over baked layer. Sprinkle with reserved crumbs over top of fruit layer. Bake for 18 to 20 minutes until golden.
