2 cups frozen or fresh blueberries
1/2 cups white sugar
2 tbsp cornstarch
1/4 cup water
1 tbsp lemon juice (or frozen orange juice concentrate)
Oat Crust and Topping:
1 1/2 cup rolled oats
1 cup All Purpose Flour
3/4 cup brown sugar
1 1/2 tsp baking powder
pinch of salt (more if you use unsalted butter)
1 cup butter or margarine
In saucepan, stir together sugar and cornstarch, mix in water, blueberries and lemon juice (or orange). Bring to a boil over medium heat. Stir until sauce thickens. Allow to cool.
In a large bowl, stir together oats, flour, sugar, baking powder and salt. Drizzle melted butter (or marg). Stir until ingredients combine. Spread half of mixture on the bottom of a greased 8″ pan. (I use an oval corningware dish) Spread blueberry sauce over crust. Crumble the remainder of the oat mixture on top of the blueberries. Bake at 350º F for 40-45 mins or until golden and bubbling. Let cool and cut into squares.
–Recipe by: Jennifer S.
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Also delish when you accidentally double the sugar in the blueberries. Oops!