Tipi Creek Farm
Blueberry Oatmeal Squares
The original recipe was from Canadian Living but we have taken this recipe and adapted it to just about any fruit we have on hand just stay with the 3 cups of fruit per recipe or else it will bubble over. We have tried raspberry and peach, raspberry and rhubarb, sour cherry and apple; use whatever fruit combination you family enjoys and explore. The blueberries are amazing too so don't miss out on those when they are in season. We have also substituted lemon zest and lemon juice for the orange and it is fabulous. These squares are nearly fail-proof unless you over bake them. The filling is also delicious as a fruit topping for ice-cream, cheesecake or whatever else you can dream up. Delicious and excellent nutrition what a combination!
2 1/2 cups rolled oats (not Instant) Filling:
1 1/4 cups all-purpose flour 3 cups fresh or frozen blueberries
1 cup packed brown sugar 1/2 cup granulated sugar
1 tbsp. grated orange rind 1/3 cup orange juice
1/4 tsp salt 4 tsp. cornstarch
3/4 tsp. cinnamon
1 cup cold butter, cubed
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp water; whisk into blueberries and boil, stirring, until thickened about 1 minute. 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 it resembles a coarse crumbs. Press half into 8-inch square cake pan, lined with parchment paper; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly. Bake in center of 350 deg F oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.
Cover and refrigerate for up to 2 days or cut into 16 pieces, individually wrap each one and freeze for quick snacks or lunches. Makes 16 squares.