Preheat oven to 350 degrees.

Lightly oil or spray sides and bottom of an 8-inch square glass baking pan.

In a large mixing bowl, combine whole wheat pastry flour, quick-cooking rolled oats, cane sugar, baking soda, and salt.

Stir the dry ingredients until well combined.

In a small mixing bowl, stir together maple syrup and canola oil.

Pour the maple syrup-oil mixture into the flour-oat mixture.

Mix thoroughly until everything is evenly moistened and the mixture is crumbly.

Press half of the mixture evenly into the prepared baking pan, packing it down firmly.

Carefully spread the fruit butter evenly over the base.

Sprinkle the remaining flour-oat mixture evenly over the fruit butter.

Pat down lightly.

Bake for 20 to 25 minutes, or until lightly brown.

Cool on a wire rack.

Slice into bars or squares.