PICNIC BLUEBERRY BARS

Crumb Mixture:
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 3/4 cups uncooked old-fashioned oatmeal
3/4 cup firmly packed dark brown sugar
1/2 cup chopped nuts (optional)
2/3 cup canola oil
1 teaspoon dark sesame oil

Filling:
2 cups fresh blueberries
1/2 cup granulated white sugar
2 tablespoons cornstarch
2 tablespoons cold water
1 tablespoon orange juice
2 teaspoons finely grated orange zest
Yields 8 servings.

Preheat oven to 350 F. Spray an 8x11-inch baking dish with nonstick cooking spray or rub generously with oil.

To make Crumb Mixture, mix together flour, baking soda, salt and cinnamon. Stir in oatmeal, brown sugar and nuts, and mix well. Add oils and stir until mixture is crumbly. Set aside 1 cup of mixture. Press remainder into bottom of baking dish. Bake for 10 minutes.

Meanwhile, combine blueberries and sugar in a saucepan and cook at medium heat for 2 minutes. Dissolve cornstarch into cold water and orange juice. Add cornstarch mixture and zest to blueberries. Stirring constantly, cook until thickened, about 45 seconds. Pour blueberry mixture over partially baked crumb crust. Sprinkle reserved crumb mixture over top and gently press into blueberry filling. Bake until top is golden brown, about 18 to 20 minutes. Cool on a rack before slicing.

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