Blueberry Oatmeal Squares |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Very tasty with a lot of blueberries in the centre. Ingredients:
2 1/2 cups rolled oats (not instant, 625 ml) |
1 1/4 cups all-purpose flour (300 ml) |
1 cup packed brown sugar (250 ml) |
1 tablespoon grated orange rind (15 ml) |
1/4 teaspoon salt (1 ml) |
1 cup cold butter, cubed (250 ml) |
3 cups fresh blueberries (750 ml) |
1/2 cup granulated sugar (125 ml) |
1/3 cup orange juice (75 ml) |
4 teaspoons cornstarch (20 ml) |
2 tablespoons water |
Directions:
1. Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.
2. In large bowl, whisk together oats, flour, sugar, orange rind and salt with pastry blender, cut in butter until in coarse crumbs. Press HALF into 8-inch (2 L) square parchment paper–lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.
3. Bake in centre of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.
4. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
5. Canadian Living Magazine: August 2007.
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