Pluot Crumb Bars

• 6 Pluots, Thinly Sliced
• 1/4 cups Sugar (or 1/3 Cup, Depending On Sweetness Of Fruit)
• 1/4 teaspoons Cinnamon
• 1/2 teaspoons Vanilla Extract
• 1 cup Rolled Oats
• 2 cups Flour
• 1/2 cups Sugar
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/4 cups Unsalted Butter, Melted And Slightly Cooled
• 1/2 cups Cookie Butter
• 1 Large Egg, Lightly Beaten

1. Preheat oven to 375u0b0F and spray a 13 x 9-inch baking dish with nonstick spray. Set aside.
2. Combine pluots, sugar, cinnamon and vanilla in a small bowl; set aside.
3. Whisk together oats, flour, sugar, baking powder and salt in a medium bowl. Cut in melted butter and cookie butter with a pastry cutter until dough is crumbly. Fold in egg with a spatula until incorporated.
4. Press 3/4 of the dough evenly into the bottom of the prepared baking dish. Pour off excess liquid from pluots and arrange slices in a single layer over crust. Sprinkle remaining dough over the fruit layer. Bake for 25 to 28 minutes, or until the top and edges are golden. Cool bars completely in pan on a wire rack, then cut into squares with a sharp knife. Store bars in an airtight container in the refrigerator up to 3 days.

pluots, ubc, ubc, vanilla, rolled oats, flour, sugar, baking powder, salt, ubc, cookie butter, egg

Taken from tastykitchen.com/recipes/desserts/pluot-crumb-bars/ (may not work)