Blueberry Oatmeal Squares
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Ingredients
| 2-1/2 cup | rolled oats (not instant) (625 mL) | | 1-1/4 cup | 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) | | 1-1/3 tbsp. | cornstarch | | 2 tbsp. | water (20 mL) |
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Instructions
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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