Cherry Oat Crisp

Preheat oven to 350 degrees. Coat a 9-by-13-inch pan with Hy-Vee cooking spray.



Place flour, oats, brown sugar, nuts, margarine and vanilla into a mixing bowl. Mix on low speed until mixture is combined and crumbly. Press half of the oat-nut mixture into the bottom of pan.  



Spoon preserves into a small bowl and stir until preserves are smooth. Spread preserves over oat mixture to within 1/8-inch of the edge of the pan.



Sprinkle remaining oat-nut mixture over preserves.



Bake for 35 minutes or until golden brown.

Sprinkle 2 tablespoons of powdered sugar on top of oat mixture. Serve with vanilla ice cream, if desired.



*Hy-Vee raspberry, apricot or strawberry preserves can also be used.