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FILLING
In a small saucepan over medium heat, combine the filling ingredients and bring to a boil, stirring occasionally. Boil until significantly thickened and syrupy, about 10 minutes.
CRUST
Preheat the oven to 350°F (180°C).
In a large bowl, combine the flour, brown sugar, oats, and butter. Rub the dry mixture into the butter with your fingers until the mixture is a uniform consistency like wet sand, and no large lumps of butter remain. Divide the mixture in half.
Firmly press half the crumbs into the bottom and partway up the sides of an 8×8-inch (20×20-cm) pan. Gently pour and spread the filling over this crust layer.
Spread the remaining crumbs evenly atop the filling. Pack gently. Brush the beaten egg as best you can over the top crust.
Bake for 30 to 35 minutes, until the top turns a golden brown and the sides begin to darken. Cool completely in the pan before cutting into bars.
From Baking Yesteryear by B. Dylan Hollis.