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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
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Ingredients: |
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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 tbsp. grated orange rind (15 mL)
1/4 tsp. salt (1 mL)
1 cup cold butter, cubed (250 mL)
FILLING:
3 cups fresh blueberries (750 mL)
1/2 cup granulated sugar (125 mL)
1/3 cup orange juice (75 mL)
4 tsp. cornstarch
2 tbsp. water (20 mL)
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Directions:
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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.
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.
Bake in centre of 350°F (180°C) 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 overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Canadian Living Magazine: August 2007
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