Prep Time 15 min
Cook Time 45 Min
Servings 24
Difficulty Easy


  • No-Stick Cooking Spray
  • 3 cups all-purpose flour
  • 1 cup Sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups ground walnuts
  • 1/2 teaspoon Salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup Vegetable Oil
  • 2 (12 oz.) jars Smucker's® Apricot Preserves
  • 1/2 teaspoon Ground cinnamon
  • 1/4 cup Powdered sugar


  • Step 1

    HEAT oven to 350°F. Lightly coat 13 x 9-inch baking pan with no-stick cooking spray. Mix flour, sugar, baking powder, baking soda, walnuts and salt in large bowl with wooden spoon until incorporated. Add eggs, vanilla and oil, mixing until well combined.

  • Step 2

    PRESS half of mixture into prepared pan. Spoon preserves over pressed mixture to within a 1/2 inch of pan. Mix cinnamon with reserved flour mixture. Crumble over preserves.

  • Step 3

    BAKE 45 to 50 minutes or until golden brown. Cool completely. Cut into 2-inch squares. Dust with powdered sugar. Place in muffin cups to serve, if desired.

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