(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Oatmeal Blueberry Squares
A classic re-visited. A sturdy oatmeal bar crust is a caramely-crisp throe for a fresh blueberry filling.
Some of the crust doubles as the topping, making these really easy and quick. Use raspberries if you prefer but no matter what the fruit, these old-fashioned bars are so darned good!
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oatmeal
3/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 cup cold unsalted butter, in chunks
3 cups blueberries
3/4 cup sugar
2-3 tablespoons cornstarch
1 tablespoon lemon juice or apple syrup
Butter a 7 by 11 inch baking pan. Line a baking sheet with parchment paper. Set aside.
Put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon in a food processor and pulse to blend, about 20 seconds. Add the butter and pulse to cut the butter into the dry ingredients until you have a crumbly mass - not dry but not sticking altogether. Toss the berries in a bowl with the sugar, cornstarch and lemon juice.
Spread or pat half of oatmeal mixture into pan. Spread on berry filling. Then, as evenly as you can, top the fruit with remaining oatmeal mixture and press slightly. Chill 30 minutes.
Preheat oven to 350 F. Bake 30-40 minutes until fruit starts to bubble. Cool in pan very well before cutting or refrigerate 2-3 hours before cutting.
Makes 14 - 16 large servings.
© This is a Marcy Goldman/BetterBaking.com original recipe
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