Nectarine or Peach Crunch Bars no eggs or milk in this

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Nectarine or Peach Crunch Bars

 

2 cups peeled, stoned, and diced nectarines, about 1 lb. or use fresh ripe

peaches

2 tablespoons sugar

2 tablespoons fresh lemon juice

2 tablespoons water

1 1/2 teaspoons cornstarch

1/4 teaspoon almond extract

1 cup unbleached all-purpose flour

1 cup old fashioned oatmeal

1/2 cup wheat germ

1/4 cup firmly packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup frozen unsweetened apple juice, thawed concentrate

1/4 pound corn-oil margarine, 1 stick

 

Combine the nectarines (or peaches), sugar, and lemon juice in a medium-size

saucepan. Cook over medium heat, stirring constantly, for 3 minutes. Combine the

water and cornstarch, stirring until the cornstarch is dissolved, and add it to

the nectarine mixture. Cook and stir until thickened. Remove from the heat and

add the almond extract. Let cool.

Preheat the oven to 350 degrees. In a large bowl, combine the flour, oatmeal,

wheat germ, brown sugar, cinnamon, and salt. Add the apple juice concentrate and

margarine. Blend with a fork or pastry blender until the mixture resembles

coarse meal.

Pour two-thirds of the crumb mixture into an 8-inch-square baking pan that has

been sprayed with nonstick vegetable coating and pack firmly. Bake for 15

minutes. Spoon the nectarine mixture over the baked layer and sprinkle the

remaining crumbs on top. Bake until lightly browned, 25 to 30 minutes longer.

Cool on a rack 15 minutes and then cut into bars. Serve warm or at room

temperature. Yields 36 crunch bars.