NECTARINE CRUNCH BARS

2 cups peeled/stoned/diced nectarines (about 1 lb) (or use fresh ripe peaches)
2 tbsp sugar
2 tbsp fresh lemon juice
2 tbsp water
1 1/2 tsp cornstarch
1/4 tsp 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 tsp ground cinnamon
1/4 tsp salt
1/4 cup frozen unsweetened apple juice concentrate; thawed
1/4 lb corn-oil margarine (1 stick)

Combine nectarines (or peaches), sugar, and lemon juice in a medium-size saucepan. Cook over medium heat, stirring constantly, for 3 minutes.

Combine water and cornstarch, stirring until the cornstarch is dissolved, and add to the nectarine mixture. Cook and stir until thickened. Remove from heat and add almond extract. Cool.

Preheat the oven to 350 degrees F.

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.

Makes 36 crunch bars
Source: Cook It Light Classics by Jeanne Jones