Wild Blueberry Oat Bars
Crust and Topping.
2 1/2 cups all-purpose flour, divided
1 cup old-fashioned oats
1/2 cup dark brown sugar
1 teaspoon coarse Kosher salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup unsalted butter, melted
Filling.
1 pound wild blueberries (thawed, if frozen) - regular blueberries are fine, too
3 tablespoons all-purpose flour
1/4 cup granulated sugar
2 teaspoons lemon juice
1 teaspoon vanilla
Preheat the oven to 350, and grease a 9-inch square baking dish with non-stick spray.
In a large bowl, combine two cups flour, oats, brown sugar, salt, baking powder and cinnamon. Drizzle with the melted butter and stir until combined into a soft dough. Press half the mixture firmly against the bottom of the baking dish, and bake the crust for 20 minutes.
Add the remaining 1/2 cup flour to the reserved dough, and toss with a spoon until moistened and crumbly - this will be the crumb topping. Set aside.
Meanwhile, in a bowl, toss the blueberries with the flour, sugar, lemon juice and vanilla.
Remove the pan from the oven. Spread the blueberries over the hot crust, and sprinkle with the topping.
Bake for 30 minutes, until the topping is golden brown.
Cool completely before cutting into squares.
Yields 9-12 servings
Recipe from Curly Girl Kitchen