Yield: 16 Servings
|1½ cup||Quick-cooking oats|
|½ cup||All-purpose flour|
|½ cup||Light brown sugar -- packed|
|¼ teaspoon||Baking soda|
|¾||Stick unsalted butter or|
|Margarine -- melted|
|1½ cup||Blueberries -- rinsed &|
|1 teaspoon||Lemon juice|
Heat oven to 350. Line an 8-inch square baking pan with foil, letting ends extend above pan on 2 sides. In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Addmelted butter and stir with fork until evenly moistened (mixture will be crumbly). Reserve ½ cup crumb mixture for topping. Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 minutes to set crust.
Meanwhile preapare Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over medium heat until simmering. Simmer, stirring occasionally, until juices areno longer cloudy, about 2 minutes. Spoon over crust. Crumble reserved crumb mixture over top.
Bake 30 minutes until top is well browned and filling is bubbly. Let cool completely in pan. Lift foil by ends onto a cutting board. Peel off foil; cut in 2- inch squares.
Recipe By : Woman's Day