Blueberry Oatmeal Squares


Source: Canadian Living Magazine August 2007

2-1/2 cups rolled oats (NOT Instant)
1-1/4 cups all purpose flour
1 cup packed brown sugar
1 tablespoon grated orange rind
1/4 teaspoon salt
1 cup cold butter, cubed


Filling

3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup orange juice
4 tsp. cornstarch

Filling Directions:

In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tablespoons water; whisk into blueberries and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on surface and refrigerate until cool, about one hour.

In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.

Bake in centre of 350°F oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.

Make ahead: Cover and refrigerate for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.





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