Apricot Crumb Squares
1 package (18.25 oz) yellow cake mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 cup plus 2 Tbsp. cold butter, cut into pieces
3/4 cup old-fashioned oats
2 eggs, beaten
1 Tbsp. water
1 jar (10 oz) apricot fruit spread
2 Tbsp. packed light brown sugar
Preheat oven to 375 degrees. Combine cake mix, cinnamon and nutmeg in medium bowl. Cut in butter with pastry blender or 2 knives until coarse crumbs form. Stir in oatmeal. Reserve 1 cup of mixture. Mix eggs and water into remaining mixture. Spread batter evenly in ungreased 13 x 9-inch baking pan, top with fruit spread. Sprinkle reserved cake mixture over fruit, top with brown sugar. Bake 35-40 minutes or until top is golden brown. Cool in pan on wire rack; cut into 15 squares.
May use other fruit spreads if desired.
