I developed this recipe from my Energy Bars recipe to make for a semi-sweet treat that could be a satisfying snack at the same time. Just right for those busy students in our “Real Meal” gift. I made a half recipe for each gift (yield 1 dozen)

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With Thanksgiving just around the corner, I thought I would share this pie crust recipe I’ve come to really enjoy. It’s especially good for those rushed, pragmatic cooks like me–I need a relatively good crust that is relatively healthy and doesn’t take very much time! Viola! This is it!

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These are a quick, simple and easy dessert–a variation on a family favorite raspberry oatmeal bars (see recipe below). By making the topping from scratch instead of using a cake mix, I was able to make them a lot healthier by using whole wheat flour and reducing the sugar.

Whole Wheat Version
Crust/Topping:
2 cups whole wheat flour
2 cups oats
3/4 cup (1 1/2 sticks) melted butter
3/4 cup sugar
1/2 tsp soda
1/4 tsp salt

Filling:
1 cup strawberry or raspberry preserves
1 TBSP water

Original Family Recipe
Crust/Topping
1 Duncan Hines Deluxe Yellow Cake Mix
2 1/2 cup quick cooking oats
3/4 cup (1 1/2 cups) butter or margarine, melted

Filling
1 cup raspberry preserves or jam
1 TBSP water

1. Preheat oven to 375. Grease 9×13 inch pan. Combine dry cake mix and oats in large bowl; stir in melted butter until mixture is crumbly. Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom.

2. Combine preserves and water; spoon over crumb mixture in pan and spread evenly. Cover with remaining crumb mixture; pat firmly to make top even.

3. Bake for 18-23 minutes; top should be very light brown. Cool completely, then cut into bars.

I came up with this sweet and healthy treat the other day when I wanted a warm snack.

1 2/3 cup whole wheat flour
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg (my original recipe called for pumpkin pie spice, but I didn’t have any so I did this)
3/4 cup canned pumpkin
1/2 cup applesauce
1 egg
1/3 cup brown sugar
1 heaping TBSP shortening

Mix the dry ingredients. Make a well in the center and put wet ingredients in the middle. Mix the wet ingredients together and when mixed, integrate the dry ingredients (this is my faster method than mixing them totally separately). It would probably be ideal to mix the shortening and brown sugar separately and then integrate them, or use a liquid fat. I just mixed the shortening in as best as I could, and they turned out really well.

Drop by heaping teaspoons onto a greased baking sheet. Bake at 350 for 10-12 minutes until edges are slightly brown.