Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups flour
  • 2 1/2 cups quick cooking oats
  • 1 1/2 cups brown sugar (packed)
  • 1/2 cup macadamia nuts (chopped (optional))
  • 1/2 cup shredded coconut
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups butter (melted)
  • 21 ounces raspberry pie filling
  • 1 teaspoon cinnamon

Instruction

  • Preheat oven to 350-degrees.
  • In large bowl, mix flour, oats, brown sugar, macadamia nuts, coconut, salt and baking soda, using pastry blender. Stir in melted butter until well mixed.
  • Reserve 2 cups oat mixture for topping.
  • On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture.
  • Bake 15-20 minutes or until crust just begins to brown.
  • Using a rubber spatula, carefully spread pie filling over warm crust.
  • Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; pressing lightly into filling.
  • Bake 20-25 minutes or until top is golden brown. Cool completely in pan (30 minutes or so). Cut and serve.